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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.