Preheat oven to 450 degrees.

Pound the steaks uniformly thin.

Season the pounded meat with Emeril's Essence.

Sprinkle the crumbled blue cheese and minced roasted walnuts over the meat.

Roll the meat tightly into roulades.

Secure each roulade with butcher's twine.

Heat extra virgin olive oil in a saute/fry pan over medium-high heat.

Sear the roulades on all sides until browned.

Place the seared roulades in the preheated oven and roast for 5 to 6 minutes for rare to medium-rare.

Remove the roulades from the oven and let rest briefly.

Slice each roulade on the bias into five 2-oz slices.

Place the roasted quartered new potatoes in the center of the serving plate.

Arrange the sliced meat around the potatoes in a fan pattern.

Spoon the Blue Cheese Moray Sauce artfully around the plate.

Garnish with long chives, a small dice (brunoise) of red and yellow peppers, and minced chives.

Serve immediately.