Raclette

Ingredients

• 600 g beef fillet
• Salt
• pepper (ground)
• 1 tbsp coarse Dijon mustard
• 5 tbsp oil
• 3 tbsp Lemon juice
• 1 tsp grated lemon zest
• 1 tbsp finely chopped parsley
• 200 g Appenzeller cheese (slices)
• oil (for the raclette pans)

Instructions

1. 1.

   About 600 g cooked or blanched vegetables as desired (e.g., small potatoes, sliced carrots, spring onions, sugar snap peas)...

2. 2.

   Wash the meat, pat dry, remove all skin and fat remnants, and slice diagonally across the grain into about ½ cm thick slices.

3. 3.

   Heat 2 tbsp oil in a non‑stick pan and sear the meat slices on each side for about 1 min over high heat.

4. 4.

   Remove and arrange the slices side by side on a plate.

5. 5.

   Mix remaining oil with lemon juice and zest, mustard, and parsley, then brush the meat with this mixture.

6. 6.

   Trim the cheese, optionally cut it crosswise in half, and set aside on a dish.

7. 7.

   Arrange the vegetables on another plate.

8. 8.

   Brush the raclette pans lightly with oil, add some meat and vegetables, top with cheese slices, and bake in the raclette device for about 10 min.