Vincent Price Wellington Salad
Elevate your salad game with the luxurious Vincent Price Wellington Salad, a sophisticated twist on the classic Beef Wellington. This recipe showcases tender seared beef slices atop a bed of peppery arugula and baby spinach, complemented by sautéed mushrooms, aromatic shallots, and garlic infused with fresh thyme. A tangy Dijon mustard and balsamic vinaigrette ties the dish together, balancing the richness of shaved Parmesan and optional puff pastry croutons – a playful nod to the traditional pastry-wrapped dish. Perfect as a show-stopping appetizer or an elegant main course, this salad combines gourmet flavors with quick preparation, making it ideal for both special occasions and weeknight indulgence.
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Recipe Information
Ingredients
- 250 grams Beef tenderloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 200 grams Mushrooms, finely chopped
- 2 medium Shallots, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 2 teaspoons Dijon mustard
- 100 grams Arugula
- 100 grams Baby spinach
- 150 grams Cherry tomatoes, halved
- 50 grams Parmesan cheese, shaved
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 100 grams Puff pastry croutons (optional)
Instructions
Season the beef tenderloin steak with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak for 2-3 minutes on each side until browned. Remove from heat and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add 1 tablespoon of butter. Sauté the chopped mushrooms, shallots, garlic, and thyme over medium heat until the mixture is golden and fragrant, about 8 minutes. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together Dijon mustard, balsamic vinegar, the remaining olive oil, and honey to create a tangy vinaigrette. Adjust seasoning with a pinch of salt and pepper as needed.
In a large salad bowl, combine arugula, baby spinach, and cherry tomatoes. Toss the greens with half of the prepared vinaigrette.
To assemble the salad, layer the mixed greens on serving plates or a large platter. Top with the sautéed mushroom mixture, slices of beef tenderloin, and shaved Parmesan cheese.
Drizzle the remaining vinaigrette over the assembled salad and garnish with optional puff pastry croutons for an extra nod to Beef Wellington's classic pastry component.
Serve immediately and enjoy this decadent twist on a classic dish!
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 30.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 933 mg | 72% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
