HOT OIL FONDUE RECIPES

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MEAT FONDUE RECIPE | BBC GOOD FOOD



Meat fondue recipe | BBC Good Food image

Revisit an 80s dinner party classic — the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest

Provided by Emma Freud

Categories     Buffet, Dinner, Main course

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 4

800g beef tenderloin or 4 rump steaks, cut into 1-inch cubes
1l good vegetable oil
crusty white bread
green salad

Steps:

  • Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
  • When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it’s hot, but not smoking. You’re aiming for around 190C, but if you haven’t got a thermometer, throw in a cube of bread – when it takes about 30 secs to brown, it’s ready.
  • Put the fondue burner on the table carefully so that it’s stable, then, following the manufacturer’s instructions, light the flame and put the pan on top.
  • Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICE Please be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. Sauces Horseradish sauce Mix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegar Mix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verde Put handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. Aïoli Mix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

Nutrition Facts : Calories 321 calories, FatContent 23 grams fat, SaturatedFatContent 6 grams saturated fat, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.84 milligram of sodium

BEEF FONDUE RECIPE | MYRECIPES



Beef Fondue Recipe | MyRecipes image

In this classic French dish, cubes of beef are cooked in sizzling oil, then dipped into a horseradish-spiked sour cream sauce or bottled barbecue sauce. (Be careful serving it to young children.) On the side, serve slices of French bread and a hot vegetable, such as steamed green beans or broccoli.

Provided by Kathy Gunst

Yield 4 servings (serving size: about 8 or 9 beef cubes)

Number Of Ingredients 5

About 2 cups vegetable oil
1?½ pounds high-quality steak, such as boneless sirloin or tenderloin
Salt and freshly ground pepper to taste
Horseradish-Spiked Sour Cream
Bottled barbecue sauce

Steps:

  • Place the oil in a fondue pot or medium saucepan and heat over moderately high heat for about 10 minutes, or until quite hot. (To test: Place a few breadcrumbs into the oil; they'll sizzle if it's hot enough.)
  • While the oil is heating, trim any excess fat off the beef and cut into 1-to 1 1/2 inch cubes. Place in a bowl and season lightly with salt and pepper.
  • Remove fondue pot from the stove and set it over Sterno or a candle. Spear a piece of meat on a fork or skewer and dip it into the hot oil. (The oil should bubble furiously; if it doesn't, it isn't hot enough. Return the fondue pot to the stove for a few minutes over high heat and try again.) For medium beef, cook about 5 to 8 minutes. When the beef is cooked, remove from hot fork and place on plate to cool. Serve with dipping sauces.

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