Card’Hérens

Preparation

1. The day before, sear the beef on both sides in a pan with some oil. Place the steak in a container (without a lid) and cover with soy sauce. Let it rest overnight in the fridge. 
2. The next day, remove the steak from the marinade and dry with a paper towel. Cut the meat into very thin slices.
3. Cut the raclette cheese into 4cm cubes and the bread into thin slices. Thinly slice the garlic.
4. Cut the uncooked potatoes lengthways so the top and bottom surfaces are flat and stable. Put aside the top slice to use later as a topping. Scoop out the potatoes with a spoon.
5. On a sheet of aluminium foil, place a slice of rye bread, some butter and a hollowed-out potato. Fill the potato with the cubes of cheese and cover with the top slice of the potato. Top with some butter, a few sprigs of thyme and rosemary, a slice of garlic and some salt.  Seal the aluminium foil to form a papillote. Repeat the process for the remaining potatoes. 
6. Put the potatoes in an oven preheated to 200°C for 35 min.

Sauce

1. Pour the chilled milk into a bowl and slowly incorporate the sunflower oil until the mixture thickens. 
2. Add two tablespoons of apple sauce, some salt, pepper and lime zest. Mix it all together.

Finish

1. Open the potato parcels and place a few slices of meat on the edges of the aluminium foil. Garnish with sauce.

Recipe: Arianna, Chef at restaurant Vieux Bourg, Mase