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The Jolly Raclette Fritz Giant


  • 3 slices of Raclette Fritz cheese
  • 2 shallots, halved
  • 15 ml (1 tbsp.) butter
  • 5 ml (1 tsp.) brown sugar
  • 5 ml (1 tsp.) balsamic vinegar
  • 450 g (1 lb) beef flank
  • 60 ml (1/4 cup) Dijon mustard
  • 3 slices of tomato
  • 2 leaves of leaf lettuce
  • Salt and freshly ground pepper
  • Bread chosen: Baguettine


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  • Preheat the BBQ or the oven at 400°F (200°C).
  • Place the shallots, butter, brown sugar and balsamic vinegar in a foil papillote.
  • Cook for about 10 minutes. Set aside.
  • Brush the beef flank with half of the Dijon mustard.
  • Grill the beef flank for about 5 minutes on each side for rare beef, either on the BBQ or in a frying pan.
  • Slice the flank into thin slices.
  • Spread the rest of the Dijon mustard on the baguettine.
  • Top with the beef slices, grilled shallots, cheese, tomato slices and lettuce. Add salt and freshly ground pepper.


You can use these cheeses for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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