Potato Timbale with Horseradish Cream

Total Time:
40 min
20 min
20 min

4 servings

  • For the timbale:
  • 2 cups cooked potatoes, riced
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 egg yolks
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh chives
  • Salt and pepper
  • 1 tablespoon butter
  • 1/4 cup bread crumbs
  • 1 cup sour cream
  • 1 lemon, juiced
  • 2 tablespoons prepared horseradish
  • Salt and pepper
  • 4 flank steaks, about 6 ounces
  • 1 tablespoon olive oil
  • 5 fried spinach leaves
  • 2 tablespoons chopped parsley
  • Essence, recipe follows
  • Essence:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
For the timbale:
  • Preheat the grill. Preheat the oven to 400 degrees F. 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 4 (4-ounce) ramekins. Spoon 1/2 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 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 1/4 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.

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

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