Raclette Beef Tenderloin with Lemon Thyme and Celery Recipe
Raclette Beef Tenderloin with Lemon Thyme and Celery
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
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

- 2 tbsp. red wine
- 2 tsp. vegetable oil
- 1 tsp. mustard
- 2 tsp. lemon thyme leaves
- 1 small sweet pepper, seeded and finely chopped
  1. Combine the ingredients for the marinade. Add the tenderloin medallions, cover and marinate for at least 30 minutes in the refrigerator.
  2. Salt the marinated medallions, place in the raclette pans and grill lightly in the raclette oven.
  3. Cover with celery, add the raclette cheese and let melt. Garnish with celery leaves.
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