| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef, Sauces, From cook4u, Meats | 1 | Servings | |
INGREDIENTS
| 2 | lb | Filet mignon or sirloin |
| Cut about 1-in. thick | ||
| Lettuce leaves | ||
| Watercress | ||
| Dijon mustard | ||
| Selection of sauces | ||
| Tomato sauce,green sauce | ||
| Remoulade sauce, | ||
| Scallion mayo, bernaise or | ||
| Hollandaise sauce | ||
| Vegetable oil for frying |
INSTRUCTIONS
1. Trim any gristle from the steak, then cut into 1-in. cubes. Arrange the steak cubes on a platter or individaule plates. Garnish with lettuce leaves and watercress, if desired. 2. Spoon the mustard into a very small serving dish. 3. Spoon the sauces into individual serving dishes. 4. Half fill the metal - not pottery - fondue pot. Heat the oil in the pot ( or in a saucepan on top of the stove) until it is very hot and beginning to bubble. 5. Place the pot of oil on it's stand over the burner in the center of the table. Each diner cooks his own cube of meat on a long-handled fork. The meat is dipped into mustard or a sauce before eating. This dish: Fondue bourguignonne From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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