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Receta Grilled Beef, Andouille Sausage And Blue Cheese Roulades
by Global Cookbook

Grilled Beef, Andouille Sausage And Blue Cheese Roulades
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Ingredientes

  • 2 tsp Extra virgin olive oil
  • 1/2 lb Andouille sausage
  • 1/2 c. Finely minced onions
  • 1/2 lb Maytag blue cheese
  • 1 lb Flank steak, cut into 4 (4 ounces) pcs Essence
  • 1 x Recipe smothered potatoes
  • 1 Tbsp. Finely minced fresh parsley
  • 1 Tbsp. Extra virgin olive oil
  • 1 c. Thinly slices onions Salt Freshly grnd black pepper
  • 1/4 lb Walnut halves, (about 1 c.)
  • 1 lb New potatoes, quartered and roasted
  • 2 tsp Minced garlic
  • 2 c. Veal reduction

Direcciones

  1. Preheat the grill.
  2. Place each piece of flank steak between two sheets of plastic wrap.
  3. Using a meal mallet, lb. each steak about 1/4 inch thick. Remove and throw away the plastic wrap.
  4. Season both sides of the steak with essence.
  5. Spoon 2 ounces of the sausage mix proportionately over each steak. Sprinkle 2 ounces of the cheese, proportionately over each steak. Start at one end, roll up each steak tightly, forming a jelly-roll like shape.
  6. Secure each roulade with three toothpicks.
  7. Place the roulades on the grill and cook for 2 to 3 min on all sides, for medium rare.
  8. Remove from the grill and rest for a couple of min before slicing.
  9. Using a sharp knife, slice each roulade into 1/2 inch slices.
  10. To serve, spoon the potatoes in the center of each plate. Arrange the roulade slices around the potatoes. Garnish with parsley.
  11. Yields: 4 servings
  12. Smothered Potatoes:1. In a large saute/fry; pan, over medium heat, add in the oil.
  13. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry; for 2 min.
  14. Add in the walnuts and continue to saute/fry; for 1 minute.
  15. Add in the potatoes. Season with salt and pepper.
  16. Continue to saute/fry; for 2 min. Add in the garlicup Saute/fry; for 1 minute.
  17. Add in the reduction and bring the mix to a simmer. Cook for 2 min.
  18. Remove from the heat and serve warm.
  19. Yields: 4 servings