Beef fondue #2
Beef Fondue Meat
Last updated 6/12/2012 1:07:58 AM. Recipe ID 34234. Report a problem with this recipe.
Title: Beef fondue #2
Yield: 4 Servings
1 1/2 lb Beef tenderloin; 3/4 inch
Buttery-flavor cooking oil
Arrange beef cubes on platter and border with parsley. Heat oil on
range to 400ø; pour into fondue pot to depth of 2 inches. Place pot
on table and keep hot over canned heat. Spear meat with fondue fork
or skewer and hold in hot oil until browned as desired. Dip in
desired sauce. Yield: 4 to 6 servings. Variations:
1. Chicken Fondue: Cut 3 whole chicken breasts (boned and skinned)
into 1/2-inch cubes. Cook chicken in hot oil until lightly browned,
1/2 to 1 minute.
2. Shrimp Fondue: Cook 2 pounds medium shrimp (shelled and deveined)
in hot oil until lightly browned, about 1/2 to 1 minute.
From , by the
editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's
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