Raclette-Style Beef in Herbed Butter
If you don't own a raclette, you can always use an electric fry pan to cook this beef recipe at the table or sauté in a non-stick pan on the stove-top. Make Ahead Tip: The herbed butter can be made ahead and frozen. Use any extra for later meals, stirring into mashed potatoes or steamed vegetables. Accompanying vegetables can all be assembled a few hours ahead of time.
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- 2 cloves garlic, coarsely chopped
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) unsalted butter, softened
- ¼ cup (50 mL) chopped fresh Italian parsley
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) chopped fresh rosemary and/or sage
- 2 tsp (10 mL) Dijon mustard
- 1 lb (500 g) Prince Edward Island Certified Beef Grilling Steak (e.g. Tenderloin, Strip Loin or Rib Eye), cut into ¼-inch (5 mm) thick strips
- Rub garlic and salt together using side of chef's knife (at tip) in circular motion until paste-like. Combine with butter, parsley, lemon juice, rosemary, mustard, and pepper to taste.
- Heat raclette until sizzling; sauté beef strips on raclette in some of the melted butter mixture until browned.
- Cook’s Notes: To serve in the traditional manner, serve with mushrooms caps, sweet pepper strips and tiny boiled potatoes. Sauté them in some of the Herbed Butter along with the beef. Also serve with Dijon-flavoured mayonnaise, pickles and Camembert or other soft cheese that have been melted by placing under the raclette or stove broiler element.
- Good source of iron (24% DV), excellent source of zinc (50% DV), 8% DV sodium.
Prince Edward Island Beef http://islandbeef.ca/