Meat Fondue

Meat Fondue


3 people made this

This is the basic foundation for a meat fondue, the trick is the clarified butter mixed with the oil. This can be combine with bread, vegetables and your favourite sauces.


Serves: 6 

  • 200-250g meat per person (beef, pork or veal fillet)
  • 2 kg clarified butter (depending on fondue size)
  • 1 kg peanut or sunflower oil (depending on fondue size)

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Cut the meat into bite-sized pieces.
  2. Heat the equal parts clarified butter and oil in the fondue pot on the stove. Cook a piece of meat to test and increase the temperature if necessary.
  3. Lift the fondue pot carefully onto the warmer and the fondue is ready to go.

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