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Beef Roulades with Blue Cheese and Walnuts

Beef Roulades with Blue Cheese and Walnuts

  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 2 (10-ounce) boneless rib eye steaks, pounded 1/4-inch thick
  • Essence
  • 1/2 cup crumbled Maytag Blue Cheese
  • 1/2 cup chopped roasted walnuts
  • 2 tablespoons olive oil
  • 8 new potatoes, cut into quarters, roasted, kept warm
  • 2/3 cup Maytag Blue Cheese Mornay Sauce
  • Chopped fresh chives for garnish
  • 2 tablespoons chopped chives


  • Preheat oven to 450º F. Season the pounded meat with Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into a roulade. Tie with the butcher's twine at 1-inch increments. In a sauté pan, heat the olive oil. When the pan is smoking hot, sear the roulade on all sides. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. Remove from the oven and and set aside to rests for 10 minutes. When ready to serve, Slice on the bias into 2-inch slices. Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the blue cheese sauce around the plate. Garnish with the chives.

Recipe Details