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
Instructions
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.