Name: Grilled Beef, Andouille Sausage And Blue Cheese Roulades
Ingredients: 2 ts Olive oil; 1/2 lb Andouille sausage; 1/2 c Finely chopped onions; 1/2 lb Maytag blue cheese; 1 lb Flank steak; cut into 4 (4; ; ounces) pieces; Essence; 1 Recipe smothered potatoes; 1 tb Finely chopped fresh parsley; 1 tb Olive oil; 1 c Thinly slices onions; Salt; Freshly ground black pepper; 1/4 lb Walnut halves; (about 1 cup); 1 lb New potatoes; quartered and; ; roasted; 2 ts Chopped garlic; 2 c Veal reduction

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Gma4	1	servings

INGREDIENTS

2	ts	Olive oil
1/2	lb	Andouille sausage
1/2	c	Finely chopped onions
1/2	lb	Maytag blue cheese
1	lb	Flank steak; cut into 4 (4
		; ounces) pieces
		Essence
1		Recipe smothered potatoes
1	tb	Finely chopped fresh parsley
1	tb	Olive oil
1	c	Thinly slices onions
		Salt
		Freshly ground black pepper
1/4	lb	Walnut halves; (about 1 cup)
1	lb	New potatoes; quartered and
		; roasted
2	ts	Chopped garlic
2	c	Veal reduction

INSTRUCTIONS

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 1/4 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 1/2 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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