Swiss raclette with beef fillet, lemon thyme and celery

0.0 stars / 0 votes


Makes 8 trays

  • 250 g beef fillet, cut into 8 slices
  • 1/4 tsp salt
  • 1 large celery stalk, thinly sliced
  • 200–250 g sliced Swiss raclette cheese
  • Some fine celery leaves
  • Marinade:
  • 2 tbsp red wine
  • 2 tbsp rapeseed oil
  • 1 tsp mustard
  • 2 tsp lemon thyme leaves
  • 1 medium-sized pepperoni, deseeded and finely chopped, or 1 pinch cayenne pepper


  1. Mix all marinade ingredients together and add fillet slices. Cover and let stand in refrigerator for at least 30 minutes.
  2. Season marinated meat slices with salt, place in raclette trays and brown briefly in raclette oven. Sprinkle with celery slices, top with raclette cheese and let melt. Garnish with celery leaves.

Cheese in this recipe