INGREDIENTS

INSTRUCTIONS

Note: See the Emerils Essence Information recipe which is included in
this collection,  Preheat oven to 450 degrees. Pound the steaks
uniformly thin. Season  the pounded meat with Emerils Essence. Sprinkle
the cheese and  walnuts over the meat. Roll the meat into the roulades.
Tie with the  butcher's twine. In a saute pan, heat the olive oil. When
the pan is  smoking hot, sear the roulades on all sides. Place in the
oven and  roast for 5 to 6 minutes for rare to medium-rare. Remove from
the  oven and slice on the bias into five 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,
burnoise of peppers and chopped chives. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD
NETWORK - (Show # EE-2274 broadcast 03-11-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  03-13-1997  Recipe by: Emeril
Lagasse  Posted to MC-Recipe Digest by "Mega-bytes"
<mega-bytes@email.msn.com>  on Mar 26, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 29.3mg
Potassium: 63.4mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g