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Beef Fondue Recipe

2 lb Filet mignon or possibly sirloin Cut about 1-in. thick Lettuce leaves Watercress Dijon mustard Selection of sauces Tomato sauce,green sauce Remoulade sauce, Scallion mayo, bernaise or possibly Hollandaise sauce Vegetable oil for frying


1. Trim any gristle from the steak, then cut into 1-in. cubes. Arrange the steak cubes on a platter or possibly individaule plates. Garnish with lettuce leaves and watercress, if you like. 2. Spoon the mustard into a very small serving dish. 3. Spoon the sauces into individual serving dishes. 4. Half fill the metal - not pottery - fondue pot. Heat the oil in the pot ( or possibly in a saucepan on top of the stove) till it is very warm and beginning to bubble. 5. Place the pot of oil on it's stand over the burner in the center of the table. Each diner cooks his own cube of meat on a long-handled fork. The meat is dipped into mustard or possibly a sauce before eating. This dish: Fondue bourguignonne

Source: cookeatshare.com