Beef Fondue with Sauces

  Appetizers

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then.

Beef Fondue with Sauces

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4-6 servings (1/2 cup of each sauce).

Ingredients


  • CURRY SAUCE:
  • 1/2 cup mayonnaise
  • 2 to 3 tablespoons curry powder
  • 2 to 3 tablespoons 2% milk
  • 1/2 teaspoon hot pepper sauce

  • MUSTARD SAUCE:
  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 teaspoon hot pepper sauce
  • 1 garlic clove, minced

  • ONION-HORSERADISH SAUCE:
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 2 to 3 teaspoons water
  • 1/4 teaspoon hot pepper sauce

  • FONDUE:
  • 1 pound beef tenderloin, cut into 3/4-inch cubes
  • 3 to 4 cups canola oil

Instructions

  • 1. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels.
  • 2. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Nutrition Facts

1 each: 748 calories, 68g fat (10g saturated fat), 70mg cholesterol, 691mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 25g protein.

Tags