*  Exported from  MasterCook  *

         Grilled Beef, Andouille Sausage And Blue Cheese Roulades

Recipe By     : Emeril Lagasse
Serving Size  : 4    Preparation Time :0:00
Categories    : Sausages                         Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ts            Olive oil
     1/2  lb            Andouille sausage
     1/2  c             Onions -- finely chopped
     1/2  lb            Blue cheese
   1      lb            Flank steak -- cut into 4 pieces
                        - (4 oz ea)
                        Essence
                        Smothered potatoes -- see recipe
   1      tb            Fresh parsley -- finely chopped

Preheat the grill.

Place each piece of flank steak between two sheets of plastic wrap.
Using a meal mallet, pound each steak about 1/4" thick. Remove and
discard the plastic wrap.

Season both sides of the steak with essence.

Spoon 2 oz of the sausage mixture evenly over each steak. Sprinkle
2 oz of the cheese, evenly over each steak. Start at one end, roll up
each steak tightly, forming a jelly-roll like shape.

Secure each roulade with three toothpicks.

Place the roulades on the grill and cook for 2 to 3 minutes on all
sides, for medium rare.

Remove from the grill and rest for a couple of minutes before slicing.

Using a sharp knife, slice each roulade into 1/2" slices.

To serve, spoon the potatoes in the center of each plate. Arrange the
roulade slices around the potatoes. Garnish with parsley.

Notes:

This Labor Day weekend throw some beef on the grill, but spice it up
a bit. Chef Emeril Lagasse cooks a gourmet steak and smothered potato
dish that will help you say goodbye to summer in style.

Airdate: 9/4/98

MC formatted by Barb at Possum Kingdom on 9/6/98


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