Raclette-Style Beef in Herbed Butter

If you don't own a raclette, you can always use an electric fry pan to cook this beef recipe at the table or sauté in a non-stick pan on the stove-top. Make Ahead Tip: The herbed butter can be made ahead and frozen. Use any extra for later meals, stirring into mashed potatoes or steamed vegetables. Accompanying vegetables can all be assembled a few hours ahead of time.

RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 cloves garlic, coarsely chopped
 ¼ tsp (1 mL) salt
 ½ cup (125 mL) unsalted butter, softened
 ¼ cup (50 mL) chopped fresh Italian parsley
 2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) chopped fresh rosemary and/or sage
 2 tsp (10 mL) Dijon mustard
 Pepper
 1 lb (500 g) Beef Grilling Steak (e.g. Tenderloin, Strip Loin or Rib Eye), cut into ¼-inch (5 mm) thick strips

1

Rub garlic and salt together using side of chef's knife (at tip) in circular motion until paste-like. Combine with butter, parsley, lemon juice, rosemary, mustard, and pepper to taste.

2

Heat raclette until sizzling; sauté beef strips on raclette in some of the melted butter mixture until browned.

Ingredients

 2 cloves garlic, coarsely chopped
 ¼ tsp (1 mL) salt
 ½ cup (125 mL) unsalted butter, softened
 ¼ cup (50 mL) chopped fresh Italian parsley
 2 tbsp (30 mL) lemon juice
 1 tbsp (15 mL) chopped fresh rosemary and/or sage
 2 tsp (10 mL) Dijon mustard
 Pepper
 1 lb (500 g) Beef Grilling Steak (e.g. Tenderloin, Strip Loin or Rib Eye), cut into ¼-inch (5 mm) thick strips

Directions

1

Rub garlic and salt together using side of chef's knife (at tip) in circular motion until paste-like. Combine with butter, parsley, lemon juice, rosemary, mustard, and pepper to taste.

2

Heat raclette until sizzling; sauté beef strips on raclette in some of the melted butter mixture until browned.

Raclette-Style Beef in Herbed Butter
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