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Beef Medallion Platter's picture
  Frozen succotash 20 Ounce (2 Packages)
  Celery 1⁄2 Cup (8 tbs), thinly sliced
  Green onions 3 , trimmed and sliced
  Pimientos 1⁄4 Cup (4 tbs), chopped
  Bottled oil and vinegar salad dressing 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Marjoram 1⁄4 , crumbled
  Ripe tomato 1 Large
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Prepared horseradish mustard 2 Tablespoon
  Lemon juice 1 Teaspoon
  Paprika To Taste
  Boston lettuce 4
  Cooked beef slices 12 , rolled up

1. Cook succotash, drain. Combine with celery, onions and pimientos in a shallow dish. Drizzle salad dressing over; sprinkle on salt and marjoram; toss lightly to mix. Chill 1 hour to season.
2. Cut a thick slice from stem end of tomato; scoop out inside. Turn tomato upside down on paper toweling to drain.
3. Blend mayonnaise or salad dressing, mustard and lemon juice in a small bowl; spoon into tomato; sprinkle with paprika.
4. Line a large, round platter with lettuce; spoon vegetable mixture in a layer over lettuce. Arrange beef rolls, pinwheel-fashion, on top; place tomato in center.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Beef Medallion Platter Recipe