| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Butter (no margarine!) |
| 3/4 | c | Olive or cooking oil |
| 3 | lb | Filet or sirloin; cut in 3/4-inch cubes |
| 3 | tb | Dijon mustard |
| 10 | tb | Butter |
| 5 | tb | Worcestershire sauce |
INSTRUCTIONS
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 1-1/4 cups. RHONNIE CROWLEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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