March 31, 2021
Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauteed Greens
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4 people
This fun cake is made by following the basic cooking instructions for Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with Bluebird Split Emmer Farro.
Ingredients
Pilaf Ingredients
- 2 cups Bluebird Potlatch Pilaf cooked
- 2 eggs one uses only the yoke
- 1/4 cup Parmesan cheese shaved
- 1/2 cup peas cooked
- 2 tablespoons garlic roasted and chopped
- salt and pepper to taste
Tenderloin Ingredients
- 5 ounces beef tenderloin can sub filet mignon
Creamed Mushroom Mix Ingredients
- 1 cup Cremini or Portabella mushroom mix of the two or try morels
- 1/4 cup cream
- butter or oil
- roasted garlic
Greens Ingredients
- 2 cups Romaine, Kale or Collards loosely packed
- 2 tablespoons oil or pat of butter
- 2 ounces water or stock
Methods
Pilaf Method
- Cook Bluebird’s award-winning Potlatch Pilaf per directions on the back of the package. 1 cup potlatch pilaf to 2 cups liquid.
- Turn heat off. Cool.
- Whisk egg mixture together until slightly frothy.
- In a large mixing bowl add cooked pilaf, peas, garlic, parmesan and cover with egg mixture. Add seasonings and work mixture together with hands forming four evenly sized pucks.
- Dust with flour and pan-fry over medium-high heat for 3 min on each side. Hold warm in the oven until ready to serve.
Tenderloin Method
- Generously coat meat with steak seasoning and brush with oil.
- Heat oven to 500 F
- Prepare a clean hot grill
- Place meat on the grill. Turn the meat on all four sides until well marked, maybe 2-3 min/side
- Pop the steak in a 500-degree oven for 5 min, or longer depending on the desired doneness, and pull out when finished. Let it rest! Don’t disturb it.
- After 5 min, put some foil over it and wait for more! When it’s ready, slice to desired thickness, season with sea salt and cracked pepper.
Creamed Mushroom Mix Method
- Sauté mushrooms with a little butter or oil until liquid is absorbed and mushrooms are wilted.
- Add cream to the hot pan and turn down to medium-high
- Add roasted garlic and reduce the cream by half. Careful not to over reduce, you want some of that creamy goodness for the cake.
- Pull mix off the heat and add a pinch of grated parmesan cheese and a salt & pepper blend.
Saute Greens Method
- Drop the greens on top of clarified butter or oil into a hot pan and immediately start moving them around in the pan.
- Turn off the heat and toss in a pinch of fresh garlic, pepper flakes, and 2 oz of water or stock.
- Toss leaves in water or stock and turn the heat back on to high.
- Work the greens in the pan until wilted, and reduce heat to medium. Cook greens until tender and water evaporated. Salt and pepper to taste.
- Assemble with a cake on the bottom, slice meat, greens and mushroom mix.
