Meat Fondue
Jump to recipeIngredients
- 28 oz beef tenderloin or 4 rump steaks, cut into 1-inch cubes
- 4.2 cups vegetable oil
- Crusty white bread, to serve
- Green salad, to serve
- Horseradish Sauce:
- 1 tbsp grated horseradish
- 3 tbsp sour cream
- Juice of 1 lemon
- Pinch of salt
- Pinch of pepper
- Pinch of cayenne pepper
- Chilli Vinegar:
- 3 tbsp white wine vinegar
- 2 tsp sugar
- 1 garlic clove, grated
- 1 medium red chilli, finely chopped
- Salsa Verde:
- Handful of parsley
- Handful of basil
- Handful of mint
- Handful of coriander
- Handful of tarragon
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 4 anchovies
- 1 garlic clove, grated
- Aïoli:
- 3 tbsp mayonnaise
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 garlic clove, grated
Instructions
- 1
Prepare your sauces in advance: For horseradish sauce, mix grated horseradish with sour cream, lemon juice, salt, pepper, and cayenne pepper. Chill until serving.
- 2
For chilli vinegar, mix white wine vinegar with sugar, grated garlic, and finely chopped red chilli. Set aside until needed.
- 3
For salsa verde, blend parsley, basil, mint, coriander, and tarragon with Dijon mustard, red wine vinegar, olive oil, anchovies, and grated garlic until smooth.
- 4
For aïoli, mix mayonnaise with lemon juice, Dijon mustard, and grated garlic. Chill until needed.
- 5
Arrange the sauces in little bowls around the fondue burner, along with the seasoned meat, bread, and salad.
- 6
When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it reaches 190°C (375°F). Test by dropping in a cube of bread – when it browns in about 30 seconds, the oil is ready.
- 7
Carefully place the fondue burner on the table, ensuring it's stable. Following the manufacturer's instructions, light the flame and place the pan on top.
- 8
Give each guest a fondue fork for dunking the meat in the hot oil. Cook for 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well done.
- 9
When the meat is cooked, dip it into the sauces and pile it onto the bread.