Beef Fondue with Four Sauces
(3)
20 minutes
The fondue fried beef has four sauces it can be dipped in tartare sauce, oriental sauce, American sauce or Spanish sauce.
Elisabeth
6 people made this
Ingredients
Serves: 6
- 1kg beef fillet, cubed
- 1 thyme sprig
- 1 bay leaf
- 1 rosemary sprig
- 1 garlic clove
- Tartare Sauce
- 250ml readymade mayonnaise
- 3 cornichons or 1 medium pickle, diced
- 1 shallot, minced
- 6 chives, diced
- 3 sprigs parsley, diced
- Oriental Sauce
- 250ml readymade mayonnaise
- 1 tablespoon soy sauce
- ½ teaspoon wasabi paste
- American Sauce
- 250ml readymade mayonnaise
- 1 tablespoon tomato sauce
- ¼ teaspoon Tabasco or similar spicy sauce
- Spanish Sauce
- 250ml readymade mayonnaise
- 1 pinch saffron powder
- 1 marinade red capsicum or pepper, finely diced
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- Start by preparing the sauces.
- Tartare Sauce: In a small bowl mix the mayonnaise, cornichons, shallots, chives and parsley. Season with salt and pepper. Refrigerate until ready to serve.
- Oriental Sauce: In another small bowl mix the mayonnaise, soy sauce and wasabi paste. Refrigerate.
- American Sauce: In a third small bowl mix the mayonnaise, tomato sauce and tabasco sauce. Refrigerate.
- Spanish Sauce: In a fourth small bowl mix the mayonnaise, saffron and red capsicum. Refrigerate.
- Put the oil in the fondue pot with the bay leaf, thyme, garlic clove and rosemary then heat over medium heat.
- Once the oil begins to bubble gently remove the herbs and garlic; be careful not to burn yourself. Place one cube of meat on a skewer and dip in hot oil to test. Serve with the sauces.
