Recipe - Potato Timbale With Horseradish Cream

=== TIMBALE ===
2 cup Cooked potatoes; riced
One fourth 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
Freshlyground black pepper;
to taste
1 tablespoon Butter
One fourth cup Bread crumbs
=== SAUCE ===
1 cup Sour cream
Juice of 1 lemon
2 tablespoon Prepared horseradish
Salt; to taste
Freshlyground black pepper;
to taste
=== STEAKS ===
4 Flank steaks; (abt 6 ounce ea)
1 tablespoon Olive oil
5 Fried spinach leaves
2 tablespoon 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 4ounce ramekins.
Spoon One half cup of the potato mixture into each ramekin. Bake the ramekins
for 8 to 10 minutes or until goldenbrown. 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 mediumrare. 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 One fourth cup of the cream in the center of the plate.
Invert the timbale onto the plate. Fan the cut or sliced up steak around the sides of
the timbale. Garnish with fried spinach, chopped parsley and Essence. This
recipe yields 4