Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Classic American Roast Beef Plate with Hollandaise and Garden Salad
A sophisticated yet comforting American classic featuring sliced roast beef served alongside creamy mashed potatoes topped with rich hollandaise sauce, accompanied by sautéed vegetables and a fresh romaine salad with avocado and cranberry garnish. This elegant dish combines traditional comfort food with refined presentation.
27 min
Medium
2 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami7/10
Spicy0/10
🥄 Texture
The plate balances warm, tender slices of roast beef and creamy, smooth mashed potatoes and hollandaise with cool, creamy avocado/guacamole and crisp romaine, peppers, and spinach. Shredded cheddar and cooked mushrooms add occasional chew and slight melt, while tomato and lemon wedges introduce light juiciness.
👃 Aroma
A savory, beef-forward aroma is layered with rich, buttery notes from the hollandaise and warm mashed potatoes. Fresh green and citrusy top notes from tomato, spinach, avocado, and lemon round out the scent, with a subtle earthy mushroom undertone.
🍷 Pairs Well With
Medium-bodied red wine such as Merlot or a lighter Cabernet Franc for the roast beef and cheese; if preferring white, an oaked Chardonnay complements the buttery hollandaise. Non-alcoholic: sparkling water with lemon or unsweetened iced tea.
🥗 Side Dishes
Crusty sourdough or dinner rolls to soak up sauce; roasted or glazed root vegetables (carrots, parsnips) for sweetness and texture; a small plate of pickled vegetables or a light vinaigrette-dressed green to brighten the meal.
Ingredients(14 items)
- 112 ounces roast beef (sliced thin)
- 21.5 cups mashed potatoes
- 32 cups cooked vegetables (mixed)
- 40.75 cup hollandaise sauce
- 50.5 cup guacamole
- 62 cups spinach (fresh, chopped)
- 70.5 cup cheese (cheddar, shredded)
- 81 medium cranberry sauce (2 tablespoons)
- 92 medium tomatoes (diced)
- 101 whole lemon (cut into wedges)
- 111.5 cups avocado (sliced, 1 whole avocado)
- 121 cup mushrooms (sliced)
- 131 cup peppers (mixed colors, sliced)
- 143 cups romaine lettuce (chopped)
Nutrition Information(per serving)
785
Calories
52g
Protein
42g
Carbs
48g
Fat
Instructions
- 1
Prepare the salad base by arranging the chopped romaine lettuce on a large serving platter or individual plates.
- 2
Top the romaine lettuce with the diced tomatoes, sliced avocado, sliced mushrooms, sliced peppers, and fresh spinach, distributing evenly across the salad.
- 3
Gently mix 2 tablespoons of cranberry sauce into the guacamole to create a cranberry-guacamole blend, then dollop this mixture over the salad.
- 4
Warm the mashed potatoes in a saucepan over medium heat, stirring occasionally, for about 3-4 minutes until heated through.
- 5
Warm the roast beef slices gently in a skillet over medium-low heat for 2-3 minutes, being careful not to overcook.
- 6
Warm the hollandaise sauce in a double boiler or microwave in 30-second intervals, stirring gently until it reaches serving temperature.
- 7
Arrange the warmed mashed potatoes on the plate next to the salad, creating a distinct section.
- 8
Place the warm roast beef slices on top of or beside the mashed potatoes.
- 9
Pour the warm hollandaise sauce over the mashed potatoes and roast beef.
- 10
Arrange the cooked vegetables in a separate section on the plate.
- 11
Sprinkle the shredded cheese over the mashed potatoes and roast beef.
- 12
Garnish the entire plate with lemon wedges for optional citrus flavoring.
- 13
Serve immediately while the roast beef, potatoes, and hollandaise sauce are still warm.
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