A recipe for raclette with steak roll-ups. A tender piece of beef stuffed with carrot, spring onion and fish sauce and formed into a roll. You only have to bake for a very short time and a great result. A delicious raclette recipe.
Steak is one of my favorite pieces of meat on the raclette baking tray. And this variation is a real highlight, because of the delicious crunchy vegetables, flavored with fish sauce which gives a great taste. And the meat remains juicy and tender. Yes, this shouldn't be missing in the list with raclette recipes.
Because....
- you cook the vegetables, but only for a short moment of time it's important to slice them very thin.
- spring onions do have a fairly pronounced taste so make sure that you don't add to much or it will dominate.
- instead of fish sauce, you can add soy sauce.
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Raclette with steak roll-ups
Equipment
- Kitchen twine
Ingredients
- 50 carrot sliced julienne
- ½ spring onion sliced into rings
- 1 tablespoon fish sauce
- 2 Beef tenderloin steaks
Ingredients you need per step are listed below the step in Italic
Instructions
- Boil 500 ml of water.
- Put the carrots in a colander and pour the boiling water over it.
- Drain well and mix in a bowl with the spring onions and fish sauce.
- Cut the steak into the thinnest slices possible.
- Put on each slice some of the vegetable mix and roll the meat.
- Bind it with kitchen twine.
- Transfer to a plate, cover with aluminium foil and store in the refrigerator until use.
- To prepare on the raclette fry briefly on all sides.
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