| 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 Recipe By : Miriam Podcameni Posvolsky ere is a different one. Oriental Beef Fondue 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. Miriam Podcameni Posvolsky Rio de Janeiro Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Aug 1, 1997
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