Oriental beef fondue

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Filet mignon or any other tender cut.
5 cups Beef broth
Salt and pepper to taste
1 Egg yolk
1 Part mayo
½ Part cream
½ Part yogurt
¼ Part freshly grated horseradish
½ teaspoon Sugar
1 Part mustard
½ Part fresh cream
1 Part mayo
½ Part yogurt
¼ Part curry powder
⅛ Grated ginger
¼ pounds Butter
2 tablespoons Chopped parsley
2 Cloves garlic; minced (up to 3)
Salt; pepper and a pinch nutmeg
1 Part mayo
½ Part heavy cream or fresh cream
½ Part chopped pickled gherkins
¼ Part chopped pickled onions
¼ Part chopped parsley
Worcestershire sauce
Mustard
½ cup Cream cheese
½ cup Yogurt
3 tablespoons Paprika
1 teaspoon Caraway seeds
1 teaspoon Tomato paste
1 tablespoon Grated onion
Salt and pepper to taste

Directions

SAUCES

HORSERADISH

MUSTARD

CURRY

PARSLEY GARLIC BUTTER

MIXED

PAPRIKA

This fondue is cooked in beef broth. I personally like it better than the ones cooked in oil.

1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paperlike.

2. Slice beef as thin as possible. I use an electric slicer.

3. Transfer slices to a plate. If you're doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork .cooks it in the broth and dips it into one of the sauces.

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Nov 22, 1997

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