Beef fondue #1
Beef Fondue Meat
Last updated 6/12/2012 1:07:58 AM. Recipe ID 34233. Report a problem with this recipe.
Title: Beef fondue #1
Yield: 6 Servings
3 lb Filet or sirloin; cut in
1/2 lb Butter (no substitute!)
3/4 c Olive oil or cooking oil
3 tb Dijon mustard
10 tb Butter
5 tb Worcestershire
About 20 minutes before serving, heat butter and oil in saucepan. When
mixture bubbles, pour into a 2-quart fondue pan. Oil should not be
more than 2 inches deep. When oil begins to bubble, spear meat cube
with fondue fork and lower into hot oil. Fry for 2-3 minutes, or to
taste. Guests may be provided individual dishes of several sauces or
a communal pot where all may dip into it. To make mustard sauce,
combine mustard, butter and Worcestershire in saucepan. Stir until
butter melts; serve hot but do not boil. Makes 1¬ cups sauce.
MRS BILLY BROOKS (MARGARET)
HOLLY GROVE, AR
From the book , Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
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