Beef Roulades with Blue Cheese and Walnuts

Preheat oven to 450º F. Season the pounded meat with Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into a roulade. Tie with the butcher's twine at 1-inch increments. In a sauté pan, heat the olive oil. When the pan is smoking hot, sear the roulade on all sides. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. Remove from the oven and and set aside to rests for 10 minutes. When ready to serve, Slice on the bias into 2-inch slices. Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the blue cheese sauce around the plate. Garnish with the chives.