Beef Fondue Recipe

rate this recipe Rate this recipe

Individual servings of select beef, cooked hot at the table, makes fondue a delicious and enjoyable way to prepare a meal.

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 350º F to 375º 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.

Container: Fondue Pot

Prep Time: 20 minutes

Cook Time: 5 minutes

Serving Size: pound

Servings: 4

Enter desired servings:

Ingredients

-		2 pounds beef tenderloin or boneless sirloin
-		1 cup cooking oil, peanut or vegetable
		garnishes, if desired--sweet peppers, onions, or similar

beef fondue Quick Tags


	American Celebration Christmas Dinner Entree French High Protein Italian Meat and Poultry Mediterranean New Years Quick N Easy Scandinavian Slow Cooker Southwestern