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Beef Vinaigrette with Pepper and Herbs

Serves: 6
Total Calories: 271
Prep time:
Cook time:
Total time:

Ingredients

2 cups julienne strips of roast beef
2 onions, sliced
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons capers
2 tablespoons chopped parsley
2 tablespoons chopped chervil
2 tablespoons chopped chives
1/4 teaspoon dry mustard (use Coleman's, if possible)
Tabasco Hot Sauce to taste
freshly ground black pepper to taste

Directions:

Separate onion slices into rings. Combine with beef, vinegar, oil, capers, herbs, mustard, a few drops of Tabasco®, and pepper. Let stand at room temperature for at least 3 hours, stirring occasionally. Chill thoroughly.

Author’s note: It is preferable to use leftover roast beef, such as top round or prime rib.

Nutritional Facts:

Serves: 6
Total Calories: 271
Calories from Fat: 183

This Beef Vinaigrette with Pepper and Herbs recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.


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