Grilled beef, andouille sausage and blue cheese roulades
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | teaspoons | Olive oil |
½ | pounds | Andouille sausage |
½ | cup | Finely chopped onions |
½ | pounds | Maytag blue cheese |
1 | pounds | Flank steak; cut into 4 (4 |
; ounces) pieces | ||
Essence | ||
1 | Recipe smothered potatoes | |
1 | tablespoon | Finely chopped fresh parsley |
1 | tablespoon | Olive oil |
1 | cup | Thinly slices onions |
Salt | ||
Freshly ground black pepper | ||
¼ | pounds | Walnut halves; (about 1 cup) |
1 | pounds | New potatoes; quartered and |
; roasted | ||
2 | teaspoons | Chopped garlic |
2 | cups | Veal reduction |
Directions
SMOTHERED POTATOES
1. Preheat the grill.
2. Place each piece of flank steak between two sheets of plastic wrap.
Using a meal mallet, pound each steak about ¼ inch thick. Remove and discard the plastic wrap.
3. Season both sides of the steak with essence.
4. Spoon 2 ounces of the sausage mixture evenly over each steak. Sprinkle 2 ounces of the cheese, evenly over each steak. Start at one end, roll up each steak tightly, forming a jelly-roll like shape.
5. Secure each roulade with three toothpicks.
6. Place the roulades on the grill and cook for 2 to 3 minutes on all sides, for medium rare.
7. Remove from the grill and rest for a couple of minutes before slicing.
8. Using a sharp knife, slice each roulade into ½ inch slices.
9. To serve, spoon the potatoes in the center of each plate. Arrange the roulade slices around the potatoes. Garnish with parsley.
Yields: 4 servings
Smothered Potatoes:
1. In a large saute; pan, over medium heat, add the oil.
2. When the oil is hot, add the onions. Season with salt and pepper. Saute; for 2 minutes.
3. Add the walnuts and continue to saute; for 1 minute.
4. Add the potatoes. Season with salt and pepper.
5. Continue to saute; for 2 minutes. Add the garlicup Saute; for 1 minute.
6. Add the reduction and bring the mixture to a simmer. Cook for 2 minutes.
7. Remove from the heat and serve hot.
Yields: 4 servings
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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