Meat Fondue

Sizzling cubes of tender beef cooked tableside in bubbling oil create an interactive, fun dining experience that lets everyone customize their meal with an array of dipping sauces. The contrast of crispy exteriors and juicy centers paired with tangy horseradish cream makes this a showstopping main course. Perfect for entertaining guests or a memorable family dinner that turns cooking into conversation.

Ingredients

800g beef tenderloin or 4 rump steaks, cut into 1-inch cubes

1 liter 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

Aioli:

3 tbsp mayonnaise

Juice of 1 lemon

1 tsp Dijon mustard

1 garlic clove, grated

Instructions

Prepare your sauces in advance: For horseradish sauce, mix grated horseradish with sour cream, lemon juice, salt, pepper, and cayenne pepper. Chill until serving.

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

For salsa verde, blend parsley, basil, mint, coriander, and tarragon with Dijon mustard, red wine vinegar, olive oil, anchovies, and grated garlic until smooth.

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

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

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.

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.

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.

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