| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce09 |
4 |
servings |
INGREDIENTS
|
|
=== TIMBALE === |
| 2 |
c |
Cooked potatoes; riced |
| 1/4 |
c |
Parmesan Reggiano cheese |
| 2 |
|
Egg yolks |
| 1 |
ts |
Chopped fresh parsley |
| 1 |
ts |
Chopped fresh dill |
| 1 |
ts |
Chopped fresh chives |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Butter |
| 1/4 |
c |
Bread crumbs |
|
|
=== SAUCE === |
| 1 |
c |
Sour cream |
|
|
Juice of 1 lemon |
| 2 |
tb |
Prepared horseradish |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== STEAKS === |
| 4 |
|
Flank steaks; (abt 6 oz ea) |
| 1 |
tb |
Olive oil |
| 5 |
|
Fried spinach leaves |
| 2 |
tb |
Chopped parsley |
|
|
Emeril.s Essence; see * Note |
INSTRUCTIONS
* 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 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 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 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. 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-14-1997
Recipe by: Emeril Lagasse
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