Chef Will Greenwood stacks up a hearty entree comprised of a thick slice of beef tenderloin roulade set atop a round of spinach souffle with a potato cake base. Both the souffle and the potato cakes could be used separately with other dishes. The souffle is prepared a day ahead so that it is easy to cut into rounds when served.
- Spinach Souffle
- Fresh Spinach - 3 pounds
- Half-and-half cream - 2 cups
- Corn Starch - 1/4 cup
- Egg Whites - 1/2 cup
- Potato Cakes
- Idaho potatoes - 7 large
- Egg - 1
- Flour - 2 tablespoons
- Salt - 1 teaspoon
- Freshly ground pepper - 1/4 teaspoon
- Oil or clarified butter - for frying
- Country Ham - 1/2 pound, diced
- Shiitake Mushrooms - 1-1/2 pounds, sliced
- Shallots - 1 cup, peeled, diced
- Oil - 2 tablespoons
- Dried bread crumbs - 1 cup
- Eggs - 2 cups
- Heavy (whipping) cream - 1/2 cup
- Beef Tenderloin - 3 pound
- Canola oil - 5 tablespoons
- Olive Oil - 1 tablespoon
- Tomato - 1 small, peeled, seeded, and diced
- Reduced beef stock (see Cooking Basics) - 1-1/2 cups
- Fresh Tarragon - 1 small bunch, chopped
- Garlic Cloves - 24 peeled and roasted until soft
- Potato Chips, optional
- Shiitake Chips, optional
To prepare the souffle: Preheat the oven to 375 F. Line a baking sheet with parchment paper. In a large stockpot over high heat, cook the spinach in boiling water just until wilted, then place in ice water to stop the cooking. Drain well in a colander, shaking to drain as much water as possible, then patting dry with paper towels. Place the spinach in the bowl of a food processor and puree. In a medium saucepan over medium-high heat, bring 1-1/2 cups of the cream to a boil. Mix the cornstarch with the remaining 1/2 cup of cream, whisking to remove any lumps, then whisk into the hot cream. Add this mixture to the spinach and place in the bowl of a food processor. Process until just combined. Remove from the processor and place in a large bowl. In a separate bowl, whip or beat the egg whites until stiff. Gently fold the egg whites into the spinach mixture. Spread the mixture over the prepared baking sheet, making sure there are no air pockets. Bake 20 minutes, or until a knife inserted in the souffle is clean when removed. Remove from heat and set aside to cool; when cooled to room temperature, cover with plastic wrap and refrigerate overnight.
To prepare the potato cakes: Peel and shred the potatoes; squeeze out the moisture. Combine the shredded potatoes, egg, and flour in a mixing bowl. Season with salt and pepper. Form into 6 patties. In a large saute pan over medium-high heat, heat the oil or butter and add the patties. Saute until golden brown on both sides, and a knife inserts easily into the center. Remove and drain on paper towels; keep warm.
To prepare the stuffing: Place the ham, mushrooms, and shallots in the bowl of a food processor. Pulse until roughly pureed. In a large saute pan over medium high heat, heat the oil and add the mixture from the food processor. Saute until the mixture is dry; remove from heat and place in a bowl to cool. When cooled, stir in the bread crumbs, eggs, and cream and stir until stuffing is formed.
To prepare the roulade: Preheat the oven to 375 F. Place the tenderloin on a work surface in front of you at right angles to your body. With a very sharp long thin knife, start cutting the tenderloin parallel to the work surface, about 1/2-inch thick. As you cut into the meat, roll the uncut portion away from the knife; as you continue cutting the meat will lay open, unrolling as you work. Spread it out flat. Place the stuffing mixture on the tenderloin and spread evenly over the meat. Roll the tenderloin up and tie securely with cotton string. Heat the oil in an ovenproof saute pan or skillet over high heat and sear the tenderloin on all sides, then place in the oven and roast until a meat thermometer registers 120 degrees (for rare). Remove from heat and let rest for 10 minutes.
To prepare the sauce: In a small saute pan or skillet over medium heat, heat the olive oil and add the tomato dice. Cook until the tomatoes are softened slightly, 1 to 2 minutes; do not brown. Remove and drain. In a medium saute pan over medium heat, bring the reduced beef stock to a simmer. Stir in the tomato concasse, tarragon, and garlic. Cook until the sauce has warmed.
To reheat the souffle: Preheat the oven to 375 F. Grease a baking sheet. Remove the souffle from the refrigerator. Cut six 3-inch rounds with a steel ring or cookie cutter. Place on the prepared sheet and warm in the oven for 15 minutes.
To serve: Pool sauce on six warmed serving plates. Place a potato cake in the center of each. Put a souffle disc on top of each potato cake. Slice the roulade into six slices and place one on top of each souffle. Garnish with potato and shiitake chips.