GARNISH
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection,
Preheat oven to 450 degrees. Pound the steaks uniformly thin. Season the
pounded meat with Emeril.s 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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