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New York Strip and Prosciutto Roulade

New York Strip and Prosciutto Roulade
Recipe Date:
October 28, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb New York Strip sliced into 3 thin slices and pounded out thin
  • 7 Basil leaves
  • 3 tsps Dijon mustard
  • 1/2 cup Cup Paradise Blue Cheese or high quality blue cheese
  • Kosher salt
  • Red chili flakes
  • 2 tbsps Olive oil
  • 1/4 lb Sliced prosciutto

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.