Lay out 2-3 slices of prosciutto per slice of New York Strip.  Then lay the pounded slices of New York Strip on top of the prosciutto.  Spread over the Dijon mustard onto the 3 slices of beef.  Sprinkle with Kosher salt.  Lay 2-3 leaves of basil on to each piece of beef.  Then in a line down the center add the blue cheese.  Carefully roll the beef, prosciutto and filling into a log shape.  Season the outside with Kosher salt and chili flakes.

Heat a sauté pan to high heat.  Add in 2 tablespoons of olive oil.  Carefully add the roulades without overcrowding.  Allow each side to get golden brown this should take 3-4 minutes per side.  Once they are a golden brown they should be medium to medium rare. Place them on a cutting board and allow them to rest for at least 3 minutes.  Garnish is optional with carrot, enoki mushrooms and chives.