Instructions: 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 butchers 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.

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