| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main, Courses |
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 |
INSTRUCTIONS
1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paper
like.
2. Slice beef as thin as possible. I use an electric slicer.
3. Transfer slices to a plate
.4. If you're doing it before hand, arrange sliced beef in layers separated
by Saran Wrap.Chill
5 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.
4.At the end the broth is served with an egg yolk
Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon &
Miriam Posvolsky <miriamp@POBOX.COM> on Aug 1, 1997
A Message from our Provider:
“Only with Jesus can you reach your full potential”