Out of the Frying Pan! Recipes: Beef Fondue (printer version)

	Printer-friendly recipe

back

Beef Fondue

You will need a metal fondue set for this recipe. A set should include a metal fondue pot, a stand, a burner unit and fondue forks. Read the instructions carefully before using. Although electric fondue pots are available, they don't offer the same flare that Sterno or denatured alcohol burners do. The following recipe is not to be used with an electric fondue pots. If you wish to use an electric fondue pot, follow the instructions in the manual. DO NOT use a clay or ceramic cheese fondue pot for beef fondue! The hot oil will break the pot.

vegetable oil
1/2 lb. (per person) well-trimmed beef tenderloin, cut into 3/4 to 1 inch cubes (most butchers will cut this for you)

Offer a variety of dipping sauces, each with it's own spoon. This way people can dollop whichever sauces the choose right onto there plates!

Suggested Dipping Sauces

Horseradish Cream Sauce
Honey Mustard Sauce
your favorite steak or garlic
mango chutney
pesto mayonnaise

Remove the meat from the refrigerator 30 minutes before serving. Place meat in a bowl and cover until ready to be served. Set up the the stand and fill the burner as indicated in your fondue set manual.
Fill a metal fondue pot halfway with vegetable oil. Heat on the kitchen stove over medium-high heat until it reaches 375°, or until a bread cube dropped into oil cooks to a golden brown in 30 seconds. Carefully transfer pot to stand. Light the burner with a long match in the center hole. Adjust the burner unit so that the flue (the little holes on top of the burner) are completely open. This will allow for the hottest possible flame.
Allow each person to skewer a piece of meat with their fondue fork and place it in the fondue pot for deep-frying. Each person can cook his meat to his desired degree of doneness.
If the oil temperature drops below 360°, return to stovetop and reheat, adding more oil if necessary. Low oil temperature will cause the meat to absorb the oil. You can determine the temperature by affixing a meat thermometer to the fondue dish, but you'll know the oil is hot enough when it bubbles around the food immediately after it is added to the pot.