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Grilled Beef, Andouille Sausage And Blue Cheese Roulades


  • 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
  • Essence
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 cup thinly sliced onions
  • Salt
  • 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


  • 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 inch thick. Remove and discard the plastic wrap. Season both sides of the steak with Essence. 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. 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 inch slices. 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: In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the walnuts and continue to sauté for 1 minute. Add the potatoes. Season with salt and pepper. Continue to sauté for 2 minutes. Add the garlic. Sauté for 1 minute. Add the reduction and bring the mixture to a simmer. Cook for 2 minutes. Remove from the heat and serve hot.
  • Yields: 4 servings