Beef fondue and mustard sauce

6 Servings

Ingredients

Quantity Ingredient
½ pounds Butter (no margarine!)
¾ cup Olive or cooking oil
3 pounds Filet or sirloin; cut in 3/4-inch cubes
3 tablespoons Dijon mustard
10 tablespoons Butter
5 tablespoons Worcestershire sauce

Directions

MUSTARD SAUCE

Twenty minutes before serving, heat butter & oil in saucepan. When mixture bubbles, pour into a 2-quart fondue pan. (Oil should not be more than 2-inches deep.) When oil begins to bubble, spear meat with fondue fork & lower into hot oil. Fry for 2-3 minutes to taste. Dip in sauce. Yields 6 servings. Mustard Sauce: Combine mustard, butter & Worcestershire in saucepan. Stir until butter melts. Serve hot, but do not allow to boil.

Yields 1-¼ cups.

RHONNIE CROWLEY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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