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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Season the beef tenderloin steak with salt and black pepper on all sides.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large salad bowl, combine arugula, baby spinach, and cherry tomatoes. Toss the greens with half of the prepared vinaigrette.

Step 6

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.

Step 7

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.

Step 8

Serve immediately and enjoy this decadent twist on a classic dish!

Nutrition Facts

Serving size	(1143.8g)

Amount per serving	% Daily Value*
Calories	2064.5

Total Fat 151.9g	0%
Saturated Fat 57.9g	0%
Polyunsaturated Fat 4.7g
Cholesterol 281.7mg	0%
Sodium 4258.3mg	0%
Total Carbohydrate 86.2g	0%
Dietary Fiber 12.5g	0%
Total Sugars 30.5g
Protein 85.4g	0%

Vitamin D 28.5IU	0%
Calcium 932.8mg	0%
Iron 15.6mg	0%
Potassium 2521.7mg	0%

*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.

Source of Calories

Fat: 66.6%

Protein: 16.6%

Carbs: 16.8%