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Grilled Beef, Andouille Sausage and Blue
Cheese Roulades with Smothered Potatoes



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Grilled Beef, Andouille Sausage and Blue
Cheese Roulades with Smothered Potatoes

By Emeril Lagasse, for Good Morning America

Yields: 4 servings

2 teaspoons olive oil
1/2 pound andouille sausage
1/2 cup finely chopped onions
1/2 pound Maytag blue cheese
1 pound flank steak, cut into 4 (4 ounce) pieces
Emeril’s Essence
1 recipe of smothered potatoes (follows)
1 tablespoon finely chopped fresh parsley

1. Preheat the grill.
2. Place each piece of flank steak between two sheets of plastic wrap.
Using a meat mallet, pound each steak about 1/4 inch thick. Remove
and discard the plastic wrap.
3. Season both sides of the steak with Emeril’s 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.

Smothered Potatoes

1 tablespoon olive oil
1 cup thinly sliced onions
Freshly ground black pepper
1/4 pound walnut halves (about 1 cup)
1 pound new potatoes, quartered
and roasted
2 teaspoons chopped garlic
2 cups veal reduction (recipe follows)
[If you must, substitute rich beef stock or beef broth.]

1. In a large sauté pan, over medium heat, add the oil.
2. When the oil is hot, add the onions. Season with salt and
pepper. Sauté for 2 minutes.
3. Add the walnuts and continue to sauté for 1 minute.
4. Add the potatoes. Season with salt and pepper.
5. Continue to sauté for 2 minutes. Add the garlic. Sauté 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.
Recipes copyright ©1999 Emeril Lagasse.

Veal Reduction

For the veal stock: (makes 2 quarts)
7 pounds veal marrow bones, sawed into 2-inch
pieces (ask your butcher to do this)
One 6-ounce can tomato paste
2 cups coarsely chopped yellow onions
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
2 cups dry red wine
1 teaspoon salt
5 cloves garlic, peeled
1 Bouquet Garni
6 quarts water

For the veal reduction:
 (makes 1 cup)
1 quart veal stock
1/4 teaspoon salt

Make the veal stock. Preheat the oven to 450 degrees F. Put the bones in a shallow roasting pan and roast for 1 hour. Remove the pan from the oven and spread the bones evenly with the tomato paste. Combine the onions, celery, and carrots and scatter over the top of the bones. Return to the oven and
roast for another 30 minutes. Remove from the oven and drain off any fat.
Place the roasting pan over medium heat on top of the stove and pour the wine over the bones and vegetables. Using a wooden spoon, deglaze the pan, scraping the bottom for browned bits. Put everything into a large stockpot. Add the salt, garlic, bouquet garni, and water and bring to a boil over high heat. Skim off any cloudy scum that rises to the surface, then reduce the
heat to medium and simmer, uncovered, for 4 hours.
Strain the stock through a fine-mesh strainer and let cool. Refrigerate for 8 hours, or overnight, then remove any congealed fat from the surface. The stock will keep in the refrigerator for 3 days or in the freezer, in 1- to 2-cup containers, for up to 1 month.
To make the veal reduction, bring the stock, seasoned with the salt, to a boil in a medium-size saucepan over high heat. Reduce the heat to medium and simmer until reduced by three quarters, about 1 hour. It will keep for 3 days.

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