You are here

Steak Parisienne's picture
  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

Rate It

Your rating: None
Average: 4.1 (15 votes)