Beef Fondue
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Beef Fondue
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I first had this dish in France as a teenager. I loved it so much, I made it for my family when I came home. It is fun to make and the choices of sauces are unlimited! I wouldn’t call this a low fat dish. But maybe Sir Atkins would approve! Peanut oil – enough to fill fondue pot about ½ - ¾ full. Beef – Sirloin works well - cut into small, bite sized cubes ( ¼ to ½ lb per person) Salt and pepper A fondue pot Sauces of your choice – try to have a variety of colors and tastes. These can be displayed in communal bowls (better for appetizer portions). Or, everyone can have a bit of each sauce on their own plate. This way works well if the fondue is a main course. Heat the oil to 375 degrees on the stove. (If you don’t have a thermometer that safely measures high temperatures, you can test it by dropping a cube of bread or raw potato in the oil. When it turns golden brown, the oil is hot.) CAREFULLY transfer oil to fondue stand and light sterno. Arrange beef cubes attractively on a platter. Each guest skewers and cooks a cube at a time to their preferred doneness. Then sprinkles with salt and pepper if desired and dips the cube into a sauce. |
