- 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.
- The next day, remove the steak from the marinade and dry with a paper towel. Cut the meat into very thin slices.
- Cut the raclette cheese into 4cm cubes and the bread into thin slices. Thinly slice the garlic.
- 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.
- 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.
- Put the potatoes in an oven preheated to 200°C for 35 min.
- Pour the chilled milk into a bowl and slowly incorporate the sunflower oil until the mixture thickens.
- Add two tablespoons of apple sauce, some salt, pepper and lime zest. Mix it all together.
- 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