Meat Fondue

Instructions

1. 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. 2

   For chilli vinegar, mix white wine vinegar with sugar, grated garlic, and finely chopped red chilli. Set aside until needed.

3. 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. 4

   For aioli, mix mayonnaise with lemon juice, Dijon mustard, and grated garlic. Chill until needed.

5. 5

   Arrange the sauces in little bowls around the fondue burner, along with the seasoned meat, bread, and salad.

6. 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. 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. 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. 9

   When the meat is cooked, dip it into the sauces and pile it onto the bread.