Ingredients to make Meat Fondue:
- 800 grams of Beef
- ½ liter of Oil
- 1 bay leaf
How to make Meat Fondue:
Step NO 1
The meat must be cut into cubes, perfectly clean without fat and without skin (the ideal meat is tenderloin). Put the oil in the container (Fonduette pot), turn it on to heat it, (it can also be heated directly on the kitchen), add the bay leaf and once very hot, take it to the table.
Step NO 2
Each diner will fry the pieces of meat one by one according to their taste.
Step NO 3
It is served with different sauces and although it is not essential, it is very well accompanied by beautiful potatoes cooked with their skin.
Step NO 4
Here are some suggestions for sauces , some simpler others more complicated, all can be prepared in advance, all can be susceptible to change that your imagination and creativity indicate.
Step NO 5
SAUCE Nº 1 3 onions, 2 cloves of garlic, 1 bay leaf, 6 tablespoons of olive oil, 2 sprigs of fresh thyme (or 1/4 teaspoon if it is dry), 4 tablespoons of the soup, of wine vinegar , 4 tablespoons of soup, honey, 1 teaspoon of mustard, 200 grams of tomato concentrate, 1 glass of white wine, 3 tablespoons of soup, Worcestershire sauce, salt, pepper and a few drops of Tabasco.
Step NO 6
In a saucepan, heat the oil, put the finely chopped onion and cook over low heat. Add the tomato paste and vinegar.
Step NO 7
When it begins to boil add the rest of the ingredients, cook over low heat for 15 minutes, or until the sauce is creamy.
Step NO 8
Season with salt, pepper, and a few drops of tabasco.
Step NO 9
Step NO 10
SAUCE Nº 2 150 grams of Roquefort cheese. 1 chopped onion, 30 grams of butter, 1 glass of dry white wine, 500 grams of fresh cream.
Step NO 11
In a saucepan put the butter and cook the finely chopped onion over low heat, add the wine and 5 minutes later the fresh cream, cook until reduced by half.
Step NO 12
Add the cheese, shredded with a fork, mix well and serve hot.
Step NO 13
SAUCE Nº 3 Sauté in 1/2 cup of oil 1 tablespoon, of the soup, of chopped onion, add a can of mushroom (better if they are fresh) chopped into thin slices, 3 minced garlic cloves, cook all 10 minutes, add a pot of heavy cream (200 grms.)
Step NO 14
Heat and serve.
Step NO 15
SAUCE Nº 4 (ANCHOVIES) 50 grms. of anchovies, 20 grms. of capers in vinegar, two glasses of oil, two fingers of vinegar, salt and pepper.
Step NO 16
The anchovies are well melted in the vinegar until they become a mush.
Step NO 17
Then the chopped capers are added as finely as possible and the oil is added slowly, always stirring in order to obtain a fairly dense and homogeneous sauce.
Step NO 18
It is seasoned with very little salt and pepper.
Step NO 19
Before serving it, it is put on the fire in a saucepan, in order to keep it very hot.
Step NO 20
NOTE: Fondue is a dish that has all the qualities of good cooking.
Step NO 21
Simple in its basic preparation, the accompaniment of multiple sauces gives it a refined, exotic and personal touch that brings creativity into play, gratifies the palate and brings friends closer.
Step NO 22
Of meat, cheese, fish or chocolate.
Step NO 23
It comes in as many forms as the imagination can create.
Step NO 24
To prepare the fondue, the right container is essential, the long-handled forks with your individual brand, a lot of French bread, fresh or toasted or spread with garlic butter, and never, but never, more than eight people around the pot. If you liked the Meat Fondue recipe , we suggest you enter our Cheese Recipes category .