BEEF AND BLEU CHEESE ROULADES

1 very thin cut steak marinated overnight in olive oil, red wine vinegar, a splash of red wine, rosemary, a splash of Worcestershire, and black pepper. I use a cheap cut, so the marinade is important.

mix separately-
about 4 ounces crumbled bleu cheese
4 slices bacon crumbled
2 Tbs. softened butter

Spread the bleu cheese, bacon, butter mixture onto the flat, thin steak and roll it up. then slice into about 4 spirals (each about 1-11/2 inches thick). Dip into Italian bread crumbs and saute(for lack of the correct cooking term) in a bit of butter for just a couple of minutes. Serve with baked potato and vegetable. Garnish with fresh sprig of rosemary.

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