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🍽️ Raclette

581 kcal · 30 min · 4 portions

Ingrédients

• 600 g beef fillet
• salt
• pepper (from the mill)
• 1 tbsp grainy Dijon mustard
• 5 tbsp oil
• 3 tbsp lemon juice
• 1 tsp grated lemon zest
• 1 tbsp finely chopped parsley
• 200 g Appenzeller (sliced)
• oil (for the raclette pans)

Préparation

1. 1. Prepare about 600 grams of cooked or blanched (briefly cooked in boiling water) vegetables of your choice (such as small potatoes, sliced carrots, spring onions, or snow peas).
2. 2. Wash the meat, pat it dry, remove all skin and fat residues, and slice it into half-centimeter thick pieces across the grain.
3. 3. Heat two tablespoons of oil in a non-stick pan and fry the meat slices for about one minute on each side over high heat.
4. 4. Remove the slices from the pan and arrange them side by side on a plate.
5. 5. Mix the remaining oil with lemon juice, lemon zest, mustard, and parsley, then spread this mixture evenly over the meat.
6. 6. Remove the rind from the cheese, cut it in half if necessary, and place it on a plate.
7. 7. Also place the prepared vegetables on a separate plate.
8. 8. Brush the raclette pans with a little oil, fill them with meat and vegetables, top with cheese slices, and bake in the raclette grill for about ten minutes.

Nutrition par portion

• kcal: 581
• Protein: 45 g · Fett/Fat: 45 g · Carbs: 1 g