Beef Fondue Recipe
Ingredients
Salad oil
3/4 pound trimmed beef tenderloin cut in 3/4 inch cubes
Directions
Heat oil in saucepan to 425° on range (do not let oil smoke).
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of about 2 inches.
Place over canned heat or alco hol burner.
Have beef cubes at room temperature in serving bowl.
Set out small bowls of several or all of the sauces in the menu.
Spear beef cube on fondue fork and hold in hot oil till cooked to desired doneness.
Transfer cooked beef to dinner fork and dip in one of the sauces on plate.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of about 2 inches.
Place over canned heat or alco hol burner.
Have beef cubes at room temperature in serving bowl.
Set out small bowls of several or all of the sauces in the menu.
Spear beef cube on fondue fork and hold in hot oil till cooked to desired doneness.
Transfer cooked beef to dinner fork and dip in one of the sauces on plate.
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