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INGREDIENTS
| 2 |
|
2 |
|
garlic cloves |
| 1/4 tsp |
|
1 mL |
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salt |
| 1/2 cup |
|
125 mL |
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softened unsalted butter |
| 1/4 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 |
|
Dijon mustard |
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|
|
Freshly ground pepper |
| 1 lb |
|
500 g |
|
Beef Grilling Steak (Tenderloin, Strip Loin or Rib Eye), cut into 1/4 |
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
DIRECTIONS
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 remaining ingredients (except beef). (Note: Herbed Butter can be made ahead and frozen. Use any extra Herbed Butter for later meals, stirring into mashed potatoes or steamed vegetables.)
Heat raclette until sizzling hot, placing pots of cheese under the grill to melt. Sauté the beef strips and vegetables on the raclette in melted Herbed Butter until browned.
Dip beef and vegetables into melted cheeses and serve with mayonnaise and pickles.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 297 Calories |
|
21 g Fat |
| 26 g Protein |
|
1 g Carbohydrates |
TIP
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Use melted Camembert or other soft cheese and Dijon-flavoured mayonnaise as dips.
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