Wildly
popular in the 60's and 70's, fondue has made a comeback
in recent years. Although there are many varieties,
Beef Fondue, otherwise known as Fondue Bourguignonne,
is probably the easiest to prepare. An added bonus is
that each person determines the doneness of their own
meat. Rare or well-done, everyone is accommodated!
NOTE: 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 its 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 sauce
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.
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