Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Tender, thinly-sliced pieces of beef are cooked in a combination of butter and
cooking oil then dipped in flavorful sauces. From The Fine Art of Fondue
¨ 3 pound piece boneless beef sirloin or tenderloin
¨ Cooking oil (canola or other vegetable oil)
¨ Butter
Dipping Sauces:
Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20
minutes before cooking.
Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil
only, if you prefer). Heat the oil/butter on the stove until is about 360 degrees. If you
are using the butter and oil combination then heat slowly until the butter bubbles
and the mixture turns a golden color. Set the fondue pot on the stand over a
moderately high direct heat and maintain the heat.
To Serve:
Each guest spears a cube of beef with a fondue fork, holds in the hot oil until cooked
to the desired doneness usually 1 to 3 minutes. Dip in one of the sauces included on
this page.
Sour Cream Mustard Sauce
¨ 1/2 pint sour cream
¨ 1/2 mayonnaise
¨ 1/4 cup prepared mustard
¨ 1 tablespoon finely chopped onion
¨ Dash of Hot Pepper Sauce, such as Tabasco

Browse by categories