Potato timbale with horseradish sauce

Ingredients:

Timbale

• 2 cups of mashed boiled potatoes
• 1/4 tbsp. grated parmesan cheese
• 2 egg yolks
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh chives
• Salt and freshly ground black pepper
• 1 tbsp (15 g) butter
• 1/4 cup breadcrumbs
• Horseradish sauce (see recipe below)
• Beef steaks (see recipe below), optional

Horseradish sauce

• 1 cup sour cream
• Juice of 1 lemon
• 2 tbsp. prepared horseradish
• Salt and freshly ground black pepper

Steaks

• 4 pieces of beef flank steak (approximately 170 g)
• 1 tbsp. l. olive oil
• 5 fried spinach leaves
• 2 tablespoons chopped parsley
• Spice mix (see recipe below)

Aromatic spice mix

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme

Preparation:

1. For timbale: Preheat oven to 400°F (205°C). In a bowl, combine potatoes, cheese, egg yolks, and fresh herbs. Season with salt and pepper. Grease and coat 4 ramekins (10 cm in diameter) with breadcrumbs. Place 1/2 cup of the potato mixture in each pan. Bake for 8-10 minutes, until golden brown.
   
   For the horseradish sauce: Combine all ingredients in a bowl and whisk well. Season with salt and pepper.
2. For steaks: Preheat the grill. Brush the meat with olive oil. Season with a fragrant spice mix. Place on the grill. Grill for 3-4 minutes on each side until medium-rare. Remove the steaks from the heat and slice diagonally.
   
   Remove the timbale from the oven. If you're making a vegetarian dish, serve it with the sauce in a separate gravy boat. If serving with steak, spoon 1/4 cup of horseradish sauce into the center of the plate. Invert the timbale onto a plate and fan out the sliced ​​meat around it. Garnish with fried spinach leaves, chopped parsley, and a sprinkling of the aromatic spice mix.
   
   Aromatic spice mix: Combine all ingredients and store in an airtight container or jar. Yield: approximately 2/3 cup.