Beef And Blue Cheese Roulades With Potato Gratin And Green Beans - cooking recipe

Ingredients

1 1/4 lbs potatoes, peeled and thinly sliced
3/4 cup heavy cream
1 3/4 lbs green beans
8 None green onions, trimmed and cut into 3 inch pieces
8 None beef scallopini from top sirloin or round steak (about 4 oz each)
3 oz blue cheese
2 tbsp canola or sunflower oil
2 tbsp butter
1 None onion, chopped
Pinch None ground nutmeg
1/2 cup vegetable stock

Preparation

Preheat the oven to 400\u00b0F. Layer the potato slices in four 3/4 cup individual baking dishes. Season 2/3 cup of the cream with salt and freshly ground black pepper and pour over the potatoes. Bake for 45 mins.
Meanwhile, cook the beans in boiling salted water for 4 mins. Drain and refresh in cold water. Set aside. Blanch the green onions in boiling salted water for 2 mins. Drain and refresh in cold water.
Place the green onions on the beef. Sprinkle with the blue cheese. Roll up and secure with toothpicks.
Heat the oil in a large skillet on medium-high heat. Add the roulades and cook for 6 mins, turning occasionally. (You may need to do this in batches). Remove from the skillet and keep warm.
Melt the butter in a separate skillet on medium-low heat. Add the onion and cook for 8 mins. Add the beans and nutmeg and cook for 1-2 mins. Season to taste with salt and freshly ground black pepper.
For the gravy, add the stock to the roulade skillet. Bring to a boil. Reduce the heat to low and simmer. Add the remaining cream and simmer. Season to taste with salt and freshly ground black pepper. Serve with the beef roulades, beans and potatoes.