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Potato Timbale With Horseradish Cream

  • Yield: 4 servings


  • For the timbale:
  • 2 cups cooked potatoes, riced
  • 1/4 cup Parmigiano-Reggiano cheese
  • 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
  • 4 flank steaks, about 6 ounces
  • 1 tablespoon olive oil
  • Essence
  • For the sauce:
  • 1 cup sour cream
  • Juice of 1 lemon
  • 2 tablespoons prepared horseradish
  • Salt and pepper
  • 5 fried spinach leaves
  • 2 tablespoons chopped parsley


  • 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. Remove the flank steak and slice on the bias.
  • For the sauce: In a mixing bowl, combine all the ingredients together and mix well. Season with salt and pepper. 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.