Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Deconstructed Beef Wellington Salad with Crispy Potato Crisps and Avocado Hollandaise
A bold reimagining of classic American comfort food that deconstructs the traditional beef Wellington into a sophisticated modern salad. Tender roast beef is paired with crispy potato crisps, fresh greens, and topped with a silky avocado-infused hollandaise sauce, creating an elegant yet familiar dish that bridges traditional and contemporary cuisine.
45 min
Medium
2 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour3/10
Umami8/10
Spicy1/10
🥄 Texture
A contrast-forward plate: crisp, brittle potato crisps provide crunchy shards against tender, slightly chewy slices of roast beef and soft sautéed mushrooms. The avocado hollandaise and chilled mashed-potato base add a rich, creamy silkiness while romaine and lightly wilted spinach contribute fresh, crisp leafy bite.
👃 Aroma
Savory beef and browned butter notes from the hollandaise dominate, layered with earthy, roasted mushroom aroma and a hint of smoked paprika. Bright citrus and fresh avocado lift the scent profile, with a background of warm, toasted potato and a touch of cheesy nuttiness from the gruyère/cheddar.
🍷 Pairs Well With
Medium-bodied Pinot Noir (good acidity to cut the richness) or a dry, lightly oaked Chardonnay; alternatively a crisp Brut sparkling wine to refresh the palate.
🥗 Side Dishes
Light crusty sourdough or warm dinner rolls, quick pickled vegetables (red onion or cornichons) to add brightness, or simple herb-roasted carrots or a lemony barley salad for a grain accompaniment.
Ingredients(17 items)
- 18 ounces roast beef (thinly sliced)
- 22 cups mashed potatoes (chilled)
- 33 cups romaine lettuce (torn into bite-sized pieces)
- 41 medium avocado (ripe, pitted)
- 51 cup hollandaise sauce (prepared)
- 61 cup fresh spinach (lightly wilted)
- 74 ounces mushrooms (thinly sliced, sautéed)
- 81 red bell pepper (diced into small cubes)
- 91 medium tomato (diced)
- 101/2 cup cooked vegetables (mixed, diced small)
- 111/2 cup shredded cheese (gruyère or sharp cheddar)
- 122 tablespoons lemon juice (fresh)
- 133 tablespoons olive oil (for crisping potatoes)
- 141 teaspoon sea salt
- 151/2 teaspoon black pepper
- 161/2 teaspoon garlic powder
- 171/4 teaspoon paprika (smoked)
Nutrition Information(per serving)
725
Calories
42g
Protein
38g
Carbs
48g
Fat
Instructions
- 1
Prepare the crispy potato crisps by spreading the chilled mashed potatoes thinly on a parchment-lined baking sheet (approximately 1/4 inch thick). Brush lightly with 2 tablespoons olive oil and season with salt, pepper, and paprika. Bake at 425°F for 12-15 minutes until golden and crispy at the edges. Remove and let cool for 2 minutes, then break into irregular chip-sized pieces.
- 2
While potatoes are crisping, prepare the avocado hollandaise by scooping the avocado flesh into a blender with the prepared hollandaise sauce and 1 tablespoon lemon juice. Blend on low speed for 30-45 seconds until smooth and pale green. Do not over-blend. Season with salt and pepper to taste. Transfer to a small bowl and keep at room temperature.
- 3
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until golden. Season with salt and pepper. Set aside on a separate plate.
- 4
In the same pan, quickly sauté the fresh spinach for 1-2 minutes until just wilted. Season lightly and transfer to a cutting board. Chop roughly and set aside.
- 5
Gently warm the sliced roast beef in the pan for 1-2 minutes on each side (do not overcook). Season with salt, pepper, and garlic powder. Transfer to a cutting board.
- 6
Assemble the salad by creating a base of torn romaine lettuce on a large plate or shallow bowl. Arrange the wilted spinach, sautéed mushrooms, diced bell pepper, tomato, and mixed cooked vegetables in organized clusters around the plate.
- 7
Place the warm roast beef slices in the center of the salad, fanning them slightly for visual appeal.
- 8
Top the entire salad with the crispy potato crisps, distributing them evenly for texture contrast.
- 9
Sprinkle the shredded cheese over the salad.
- 10
Drizzle the avocado hollandaise sauce artfully over the top, creating both coverage and visual interest with some sauce pooling at the bottom of the plate.
- 11
Finish with a light squeeze of fresh lemon juice over the entire dish and a final pinch of sea salt and cracked black pepper.
- 12
Serve immediately while the potato crisps are still warm and the hollandaise is at optimal consistency.
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