Raclette with beef fillet
Raclette grill and pans
Meat and marinade:
8-12 beef fillet medallions, about 2 cm thick, either whole or halved depending on pan size
4 tbsp oil
1 pressed garlic clove
1 tsp finely chopped or dried thyme
600-800 g Raclette cheese, sliced
2 small red sweet peppers, cut into thin strips or rings
Thyme for garnish
Preparation: 15 mins
1. Marinate meat for 1-2 hrs in oil, garlic, thyme and pepper.
2. Fry meat on grill. Place cheese and sweet pepper strips in pans and grill until cheese melts. Top with meat and garnish with thyme.
Author: Antonia KochRaclette Suisse