Preheat oven to 450 degrees and pound out the meat to approx ª"... 1) Season the pounded meat with Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into the roulades. Tie with butcher's twine. 2) In a saute pan, heat the olive oil. When the pan is smoking hot, sear the roulades on all sides and place in the oven and roast for 5-6 minutes for rare to medium-rare. 3) Remove from the oven and slice each on the bias into 5 (2 ounce) slices. Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the sauce around the plate. Garnish with long chives, brunoise of peppers and chopped chives.
Lagasse. It is a combination of chili powder, ground cumin, paprika oregano, salt, pepper, coriander, garlic powder, red pepper. This is available already prepared at the TFN program, or at the TFN web page
Your BEEF ROULADES WITH BLUE CHEESE AND WALNUTS is ready. Buon appetito!
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