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Raclette Beef Tenderloin with Lemon Thyme and Celery Recipe
Flavors of Switzerland
Total time: 30 to 60 minutes
Preparation and cooking time: Very quick - under 20 minutes
Marinating time: 30 minutes
Oven temperature: 200° C (400° F)
Difficulty: Easy
Ingredients
For 8 individual servings
- 250 g (9 oz.) beef tenderloin, cut into 8 medallions
- 1/4 tsp. salt
- 2 small stalks of celery from the heart, minced
- 200-250 g (7-9 oz.) Swiss Raclette cheese, sliced
- A few nice celery leaves
Marinade
- 2 tbsp. red wine
- 2 tsp. vegetable oil
- 1 tsp. mustard
- 2 tsp. 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.
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