Card’Hérens
Category
Starter
Difficulty
Intermediate
Nutritional value / pers.
819 kcal
Total time
570 min
Preparation time
45 min
Cooking time
45 min
Resting time
480 min
Ingredients (4 people)
Preparation
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.
Sauce
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.
Finish
Open the potato parcels and place a few slices of meat on the edges of the aluminium foil. Garnish with sauce.
Recipe by: Arianna, Chef at restaurant Vieux Bourg, Mase
Suggestion
Let the sauce chill in the fridge for 30 min to give it more consistency.
Wine suggestion
Cornalin