Raclette Beef Tenderloin with Lemon Thyme and CeleryTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and cooking time: Very quick - under 20 minutes
Marinating time: 30 minutes
Oven temperature: 200° C (400° F)
Difficulty: Easy
Nutritional values
per 100 g
Energy:214 kcal
Proteins:14.8 g
Fats:15.4 g
Carbohydrate:2.9 g
Fibers:0.6 g
Sugar:1 g
Cholesterol:48.7 mg
Sodium:174 mg
Calcium:245.5 mg
SIMILAR RECIPES
Shabu Shabu
Raclette Hamburger with Tarragon on Diced Cucumber
Winegrower's Fondue
Chrysanthemum Fondue
Burgundian Fondue
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
250
g
beef tenderloin, cut into 8 medallions
1.25
ml
salt
2
small stalks of celery from the heart, minced
200
g
swiss raclette cheese, sliced
1
nice celery leaves
30
ml
red wine
10
ml
vegetable oil
5
ml
mustard
10
ml
lemon thyme leaves
1
small sweet pepper, seeded and finely chopped
METHOD
- Combine the ingredients for the marinade. Add the tenderloin medallions, cover and marinate for at least 30 minutes in the refrigerator.
- Salt the marinated medallions, place in the raclette pans and grill lightly in the raclette oven.
- Cover with celery, add the raclette cheese and let melt. Garnish with celery leaves.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
