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  Sliced cooked beef 12 (Thin Slices)
  Vinaigrette sauce 2 Tablespoon
  Canned whole green beans 1 Pound, drained (1 Can)
  Cooked sliced carrots 3 Cup (48 tbs)
  Hard cooked egg 1 , shelled and chopped
  Bermuda onion slices 1⁄4 Cup (4 tbs) (Few Thin Slices)
  Cherry tomatoes 1⁄4 Cup (4 tbs)

1. Arrange the meat, overlapping slices, in center of large platter or chop plate; spoon half of Vinaigrette Sauce over.
2. Arrange beans along one side of meat, carrots on other side. Stir egg into remaining sauce; spoon over beans and carrots.
3. Garnish platter with onion slices and cherry tomatoes. (This makes a handsome dish to make ahead, then refrigerate. Vinaigrette Sauce gives an extra zip to both meat and vegetables as they chill.)

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 830 Calories from Fat 267

% Daily Value*

Total Fat 30 g45.7%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 406.7 mg135.6%

Sodium 1988.8 mg82.9%

Total Carbohydrates 56 g18.7%

Dietary Fiber 14.3 g57.1%

Sugars 11.5 g

Protein 74 g147.3%

Vitamin A 13.7% Vitamin C 19.5%

Calcium 4.4% Iron 4.1%

*Based on a 2000 Calorie diet


Steak Parisienne Recipe