Beef Fondue with Sauces
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings (1/2 cup of each sauce).
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 to make this meat fondue since then. —Margaret Inman, Fort Pierce, Florida
Ingredients
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CURRY SAUCE:
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1/2 cup mayonnaise
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2 to 3 tablespoons curry powder
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2 to 3 tablespoons 2% milk
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1/2 teaspoon hot pepper sauce
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MUSTARD SAUCE:
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1/4 cup mayonnaise
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1/4 cup Dijon mustard
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1 teaspoon hot pepper sauce
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1 garlic clove, minced
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ONION-HORSERADISH SAUCE:
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1/4 cup finely chopped onion
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1/4 cup mayonnaise
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1 tablespoon prepared horseradish
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2 to 3 teaspoons water
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1/4 teaspoon hot pepper sauce
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FONDUE:
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1 pound beef tenderloin, cut into 3/4-inch cubes
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3 to 4 cups canola oil
Directions
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1.
In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels.
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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.
Nutrition Facts
1 each: 748 calories, 68g fat (10g saturated fat), 70mg cholesterol, 691mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 25g protein.
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