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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 10 min
Cooking: 10 min
Makes: 4 servings
Best Suited for: Dinner Party,

Nutritional Information

Per Serving (Calories 297, Fat 21 g, Protein 26 g, Carbohydrates 1 g)

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Raclette-Style Beef in Herbed Butter

This Raclette-Style Beef in Herbed Butter is an easy meal for family or guests that cooks right at the table (see Serving Raclette-Style notes at the end of the recipe for details). If you don’t own a raclette, you can always sauté the beef in a non-stick pan.
2garlic cloves
¼ tsp (1 mL)salt
½ cup (125 mL)softened unsalted butter
¼ cup (50 mL)chopped fresh Italian parsley
1 tbsp (15 mL)chopped fresh rosemary and/or sage
2 tbsp (30 mL)lemon juice
2 tsp (10 mL)grainy Dijon mustard
Freshly ground pepper
1 lb (500 g)Beef Grilling Steak (Tenderloin, Strip Loin or Rib Eye), cut into 1/4-inch (5 mm) thick strips
  1. To make Herb Butter: coarsely chop garlic cloves. Using the side of a chef’s knife (at the tip), rub the garlic and salt together using circular motions until paste-like. Combine with butter, parsley, rosemary, lemon juice, mustard and pepper.
  2. Sauté the beef strips and vegetables (see Raclette Style notes below) on the raclette or in pan, in melted Herbed Butter until browned.
  3. Dip beef and vegetables into melted cheeses and serve with mayonnaise and pickles (see Raclette Style notes below).
  • Sevrving Raclette Style: Mushrooms, sweet pepper strips and tiny boiled potatoes can be sautéed on the raclette along with the beef. Melted Camembert or other soft cheese and Dijon-flavoured mayonnaise can be melted under the broiler or raclette pan surface to use as dips. Serve with mayonnaise and pickles.
  • Note: Herbed Butter can be made ahead and frozen. Use any extra Herbed Butter for later meals, stirring into mashed potatoes or steamed vegetables.

Polenta with Wild Mushroom and Lean Beef Ragout

This is a delicious all-purpose meat sauce from cookbook author Bonnie Stern. Try it over pasta too. Just a little bit of sausage adds a lot of flavour to the recipe, but you can omit it if you prefer and use an equal amount of lean beef.

Grilled Beef Tenderloin with Herbed Chèvre

In Quebec, the number of high quality countryside products made by innovative and adventurous producers is constantly increasing. Cottage-industry cheeses such as chèvre or fresh goat cheese are just one of the many regional treasures.

Beef’n’Cheese Stuffed Potatoes

Here’s a meat'n'potatoes appetizer or paired with a salad, a light family meal the kid's will love. The small potatoes micro-bake in minutes and with Big Batch Beef, they're ready in a flash! If you want to skip making the Big Batch Beef, pan-fry 1 lb (500 g) fresh ground beef with 1 EACH onion and clove garlic, minced – take what you need for the recipe and save the rest to add to pasta sauce for next night's dinner.

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