astray recipes: Potato timbale with horseradish cream

Categories: Essnce09
Yield: 4 servings

Measure	Ingredient
	=== TIMBALE ===
2 cups	Cooked potatoes; riced
¼ cup	Parmesan Reggiano cheese
2	Egg yolks
1 teaspoon	Chopped fresh parsley
1 teaspoon	Chopped fresh dill
1 teaspoon	Chopped fresh chives
	Salt; to taste
	Freshly-ground black pepper; to taste
1 tablespoon	Butter
¼ cup	Bread crumbs
	=== SAUCE ===
1 cup	Sour cream
	Juice of 1 lemon
2 tablespoons	Prepared horseradish
	Salt; to taste
	Freshly-ground black pepper; to taste
	=== STEAKS ===
4	Flank steaks; (abt 6 oz ea)
1 tablespoon	Olive oil
5	Fried spinach leaves
2 tablespoons	Chopped parsley
	Emeril’s Essence; see * Note

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the grill. Preheat the oven to 400 degrees. For the timbale: In a mixing bowl, combine the potatoes, cheese, yolks, and fresh herbs together.

Season with salt and pepper. Butter and bread crumb four 4-ounce ramekins.

Spoon ½ cup of the potato mixture into each ramekin. Bake the ramekins for 8 to 10 minutes or until golden-brown. Rub the flank steak with the olive oil. Season with Emeril’s Essence. Place on the grill. Cook for 3 to 4 minutes on each side for medium-rare. For the sauce: In a mixing bowl, combine all the ingredients together and mix well. Season with salt and pepper. Remove the flank steak and slice on the bias. Remove the timbales from the oven. Spoon ¼ cup of the cream in the center of the plate.

Invert the timbale onto the plate. Fan the sliced steak around the sides of the timbale. Garnish with fried spinach, chopped parsley and Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2316 broadcast 03-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

potato timbale with horseradish cream