See Also: Beef Dishes · Fondue · Main Dishes
Beef Fondue
Each person will need a fondue fork for cooking the meat, and then a dinner fork for eating it. It is not a good idea to pop the hot fondue fork into your mouth!
about 1/2 pound lean sirloin or other tender beef per person
peanut oil or other salad oil for fondue pot
chutney
horseradish or horseradish sauce
hot and mild mustards
pickled onins and mushrooms
olives
mayonnaise
other great dipping sauces, as desired
Cut the meat into 3/4 inch cubes and place some on each persons side plate. Arrange bowls of your selected sauces in center of table. Let people choose their sauces to place on their individual fondue plate. Heat the oil in a deep heavy fondue pot (not the shallow ceramic ones used for cheese fondue) on the kitchen burner. Use enough oil to fill the fondue pot half full. When it is very hot carefully place it on the fondue stand which is already placed in the middle of the table. Light the fondue fuel and keep it regulated so that the meat will cook quickly and evenly but not so hot as to have it sizzle over the sides of the fondue pan. Each person spears a piece of meat and dips it into the nearly boiling oil and cooks the meat to their desired doneness.
Recipe created 2006-10-25.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.