Steak Parisienne Recipe
Ingredients
| 8 to 12 thin slices cooked beef | ||
| Vinaigrette Sauce | ||
| Green beans | 1 Can (10oz), drained | |
| 2 to 3 cups cooked, sliced carrots | ||
| 1 hard-cooked egg, shelled and chopped | ||
| Few thin slices Bermuda onion | ||
| Cherry tomatoes | ||
Directions
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.)
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.)
Chef
