|
Category: |
Category: |
| |
|
Beef Fondue |
|
Ingredients: |
Ingredients: 4 cups vegetable oil, such as canola or olive oil
3 lbs. beef tenderloin, trimmed and cut into 1/2 inch cubes
|
|
Directions: |
Directions:In a fondue pot over medium high heat, warm the oil until it registers 375 degrees on a deep-frying thermometer, or until a cube of bread dropped into the oil browns evenly in 20-30 seconds. Using pot holders, carefully place the fondue pot with the hot oil on the stand and keep warm. Set the fondue pot on the table.
For each guest, provide a plate of beef, a fondue fork, another plate for eating and a small dish to season the beef before cooking.
Instruct each guest to skewer a piece of beef onto the fondue fork and then season the beef with salt and pepper. Submerge the beef in the hot oil and cook just until the exterior is golden brown, about 1 minute for rare to medium-rare, 2-3 minutes for medium to well-done. Serve the sauces alongside.
Makes 10-12 servings. |
| |
|
Horseradish Sauce: |
|
Ingredients: |
Ingredients: 1 cup sour cream
1/3 cup horseradish
1 Tbsp. lemon juice
dash white pepper
|
|
Directions: |
Directions:Combine the ingredients listed above and chill them in the refrigerator until needed. |
| |
|
Mustard Sauce |
|
Ingredients: |
Ingredients: 1 cup sour cream
1 Tbsp. hot mustard
1 Tbsp. dry mustard
2 tsp. Worcestershire sauce
|
|
Directions: |
Directions:Combine the ingredients listed above and chill them in the refrigerator until needed. |
| |
|
Barbeque Sauce |
|
Ingredients: |
Ingredients: 1 cup ketchup
1/3 cup Worcestershire sauce
1 tsp. chili powder
1 tsp. salt
dash tobasco sauce
1/2 cup water
|
|
Directions: |
Directions:Combine all ingredients and heat to boiling point. Simmer about 30 minutes or until the sauce thickens. Serve hot. |
|
Personal
Notes: |
Personal
Notes: Gourmet Club - October 1, 1977
|
This recipe for Fondue Bourgoignonne is from