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Beef Fondue with Sauces Recipe
Beef Fondue with Sauces Recipe photo by Taste of Home

Beef Fondue with Sauces Recipe

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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. —Margaret Inman, Fort Pierce, Florida
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  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. Yield: 4-6 servings (1/2 cup of each sauce).
Originally published as Beef Fondue with Sauces in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p182

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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