Raclette and filet mignon à l’Abricotine AOP

Peel the onion and the garlic and chop finely. Peel and grate the ginger.

Place all of the ingredients for the marinade in a dish and mix together.

Soak the filet mignon in the marinade, ensuring that the meat is well covered. Cover the dish with cling film and leave to rest in the fridge for 2 hours.

Preheat the oven to 80°C.

In a frying pan, melt the butter and then sear the filet mignon on all sides (12 to 15 minutes in total).

Place the filet mignon in an oven dish and pour the marinade over it. Cook for 2 hours, regularly basting the meat with the marinade.

Once cooked, take the meat out of the oven and cut into thin slices, which will then be placed onto the plates.

Melt the half-wheel of cheese, then pour a dash of Abricotine on top of the cheese and flambé it, before scraping the cheese onto a piece of filet mignon. If using a raclonnette oven, pour the raclette cheese onto the filet mignon and then pour a little Abricotine on top to flambé it directly on the plate.