Potato timbale with horseradish cream

Yield: 4 servings

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


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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