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Beef Fondue with Sauces

Beef Fondue with Sauces
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 since then.
4 ServingsPrep: 15 min. Cook: 20 min.

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

Directions

  • In three separate bowls, combine the curry sauce, mustard sauce and
  • onion-horseradish sauce ingredients. Pat meat dry with paper towels.
  • Heat oil in a fondue pot to 375°. Use fondue forks to cook meat
© Taste of Home 2013

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Beef Fondue with Sauces (continued)

Directions (continued)

  • in oil until it reaches desired doneness. Serve with sauces. Yield:
  • 4-6 servings (1/2 cup of each sauce).
Nutrition Facts: 3 ounces cooked beef with 2 tablespoons of each sauce equals 748 calories, 68 g fat (10 g saturated fat), 70 mg cholesterol, 691 mg sodium, 7 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013