Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Deconstructed American Beef Wellington with Avocado Hollandaise and Cranberry Gastrique
A bold reimagining of classic American comfort food that deconstructs the traditional roast beef dinner into a modern plated composition. Tender roast beef is paired with crispy potato pavé, sautéed mushrooms, and a silky avocado-infused hollandaise, finished with a tangy cranberry gastrique and fresh microgreens for an elevated dining experience.
55 min
Medium
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet4/10
Salty6/10
Sour4/10
Umami8/10
Spicy1/10
🥄 Texture
Crisp exterior and creamy interior from the seared potato pavé contrasts with tender, thin-sliced roast beef. The avocado hollandaise adds a silky, rich mouthfeel while the mushroom duxelles and roasted peppers provide slightly chewy, earthy bites; microgreens and fresh tomato add light crunch and freshness.
👃 Aroma
Savory beef and earthy mushroom notes dominate, lifted by warm garlic and a hint of smoked paprika. Butter, lemon and avocado bring a bright, creamy citrus top note while the cranberry gastrique adds a fruity, tangy lift and roasted pepper sweetness.
🍷 Pairs Well With
A medium-bodied Pinot Noir (or a fruit-forward Grenache) complements the beef and mushroom umami while matching the cranberry brightness; alternatively a lightly oaked Chardonnay or a dry Riesling works well if preferring white.
🥗 Side Dishes
Simple mixed green salad with a light vinaigrette, roasted root vegetables (carrots/parsnips), or a small portion of pickled red onions to echo the gastrique; crusty bread or buttered haricots verts would also pair nicely.
Ingredients(19 items)
- 18 oz roast beef (sliced thin, room temperature)
- 21.5 cups mashed potatoes (chilled)
- 32 cups cooked mixed vegetables (drained, patted dry)
- 41/2 cup hollandaise sauce (prepared or homemade)
- 51 ripe avocado (medium, pitted and peeled)
- 62 cups fresh spinach (loosely packed)
- 71 cup mushrooms (cremini or shiitake, sliced thin)
- 81/2 cup cranberry sauce (fresh or canned)
- 92 tablespoons lemon juice (fresh squeezed)
- 103/4 cup shredded aged cheddar cheese
- 111 medium tomato (heirloom variety preferred, sliced thin)
- 121 red bell pepper (roasted, cut into strips)
- 133 romaine lettuce leaves (whole, for plating base)
- 143 tablespoons olive oil (divided)
- 152 cloves garlic (minced)
- 161 teaspoon Dijon mustard
- 17Salt and freshly ground black pepper (to taste)
- 181/2 teaspoon smoked paprika
- 19Fresh microgreens for garnish (1/4 cup)
Nutrition Information(per serving)
485
Calories
32g
Protein
38g
Carbs
28g
Fat
Instructions
- 1
Prepare the avocado hollandaise: Blend the prepared hollandaise sauce with avocado flesh, 1 tablespoon lemon juice, and a pinch of salt until silky smooth. Transfer to a squeeze bottle and refrigerate.
- 2
Create the potato pavé: Press the chilled mashed potatoes firmly into a small loaf pan lined with plastic wrap. Refrigerate for at least 1 hour, then cut into 4 rectangular blocks (approximately 2x3 inches each).
- 3
Sear the potato pavé: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear each potato block for 2-3 minutes per side until golden and crispy. Season with salt and smoked paprika. Set aside on paper towels.
- 4
Prepare the mushroom duxelles: Heat 1 tablespoon olive oil in a separate skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until moisture evaporates and mushrooms are golden. Season with salt and pepper. Set aside.
- 5
Prepare the cranberry gastrique: In a small saucepan, warm the cranberry sauce over low heat. Whisk in 1 tablespoon lemon juice and Dijon mustard. Simmer for 2 minutes to concentrate flavors. Keep warm.
- 6
Wilt the spinach: Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and cook for 1-2 minutes until just wilted. Season with salt and pepper.
- 7
Warm the roast beef: Gently warm the sliced roast beef in a low oven (200°F) for 2-3 minutes, or arrange on plates just before service for optimal temperature.
- 8
Assemble the plate: Place a romaine lettuce leaf as the base on each serving plate. Layer the wilted spinach in the center. Arrange the seared potato pavé on top of the spinach.
- 9
Add protein and vegetables: Fan 2 oz of warm roast beef slices over the potato pavé. Add a generous spoonful of mushroom duxelles beside the beef. Arrange tomato slices and roasted red pepper strips artfully on the plate.
- 10
Finish with sauces and garnish: Drizzle the avocado hollandaise in an artistic pattern around the plate. Add dots of cranberry gastrique using the squeeze bottle. Sprinkle shredded cheddar cheese over the potato pavé. Top with fresh microgreens for color and texture.
- 11
Serve immediately while the potato pavé is still warm and the beef is at optimal temperature.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!