 | | Directions |
- Prepare meat by removing the fat from a beef tenderloin or a boneless sirloin. Cut into cubes that can be easily eaten. Place meat in refrigerator and prepare the fondue pot
- Measure out enough oil, vegetable or peanut--depending on your preference--to fill the pot half full. (If desired, pre-heat the cooking oil in a sauce pan on the stovetop before pouring into the fondue pot. Or use the gel fuel to heat the oil in the fondue pot to moderately high temperatures, from 350° F to 375° F. Check with a cooking thermometer or by dipping a piece of day-old bread into the pot. If the bread turns golden brown in 25 to 35 seconds, the oil is ready.)
- Remove meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot.
- Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook from 1 to 3 minutes, depending on the doneness desired. (The long fork will help keep hands safely away from the hot oil.) Remove the meat from the fork and begin cooking another piece. Use a table fork to hold the meat for dipping into the dipping sauce.
- Traditional dipping sauces include mustards, barbecue sauces, bearnaise sauce, or any of a variety of meat sauces typically suggested for fondue meat.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Fondue Pot
Servings: 4
Serving Size: pound
|  | | Ingredients | | - | | 2 pounds beef tenderloin or boneless sirloin |
| - | | 1 cup cooking oil, peanut or vegetable |
| - | | garnishes, if desired--sweet peppers, onions, or similar |
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