| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Filet mignon or any other tender cut. |
| 5 |
c |
Beef broth |
|
|
Salt and pepper to taste |
| 1 |
|
Egg yolk |
| 1 |
|
Part mayo |
| 1/2 |
|
Part cream |
| 1/2 |
|
Part yogurt |
| 1/4 |
|
Part freshly grated horseradish |
| 1/2 |
ts |
Sugar |
| 1 |
|
Part mustard |
| 1/2 |
|
Part fresh cream |
| 1 |
|
Part mayo |
| 1/2 |
|
Part yogurt |
| 1/4 |
|
Part curry powder |
| 1/8 |
|
Grated ginger |
| 1/4 |
lb |
Butter |
| 2 |
tb |
Chopped parsley |
| 2 |
|
Cloves garlic; minced (up to 3) |
|
|
Salt; pepper and a pinch nutmeg |
| 1 |
|
Part mayo |
| 1/2 |
|
Part heavy cream or fresh cream |
| 1/2 |
|
Part chopped pickled gherkins |
| 1/4 |
|
Part chopped pickled onions |
| 1/4 |
|
Part chopped parsley |
|
|
Worcestershire sauce |
|
|
Mustard |
| 1/2 |
c |
Cream cheese |
| 1/2 |
c |
Yogurt |
| 3 |
tb |
Paprika |
| 1 |
ts |
Caraway seeds |
| 1 |
ts |
Tomato paste |
| 1 |
tb |
Grated onion |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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@POBOX.COM> on
Nov 22, 1997
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