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Free
Recipes at rubyglen.com!
Fondue Bourgiugnonne
Small pieces of meat are fried at the table and then dipped into a
quick-to-make creamy horseradish sauce.
2 pounds beef tenderloin, cut into 1/2 to 1-inch cubes
3 cups vegetable oil*
salt
pepper
1/2 cup sour cream
1/2 cup mayonnaise
2 Tablespoons horseradish
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
(1.) To make the sauce, combine the sour cream, mayonnaise,
horseradish, lemon juice, salt and pepper in a bowl. Set aside. Makes about 1 cup of sauce.
(2.) In a fondue pot over medium-high heat, heat the oil until it
registers 375°F on a deep-frying thermometer.
(3.) Transfer the pot to a fondue burner with a high flame.
(4.) Have guests skewer the beef with a fondue fork, and season with
salt and pepper, if desired. Allow guests to cook the meat to their liking - 1 minute for rare, 2 minutes for medium-rare, 3 to 4 minutes
for well-done. Serve with the horseradish sauce.
* For a healthier version, replace the oil with a beef broth.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4 - 6
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