Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds Filet mignon or any other tender cut.

  2. 5 cups Beef broth

  3. 1 Egg yolk

  4. Part cream

  5. Part freshly grated horseradish

  6. teaspoon Sugar

  7. 1 Part mustard

  8. Part fresh cream

  9. Part yogurt

  10. Part curry powder

  11. Grated ginger

  12. pounds Butter

  13. 2 tablespoons Chopped parsley

  14. 2 Cloves garlic; minced (up to 3)

  15. Salt; pepper and a pinch nutmeg

  16. 1 Part mayo

  17. Part heavy cream or fresh cream

  18. Part chopped pickled gherkins

  19. Part chopped pickled onions

  20. Part chopped parsley

  21. Worcestershire sauce

  22. Mustard

  23. cup Cream cheese

  24. cup Yogurt

  25. 3 tablespoons Paprika

  26. 1 teaspoon Caraway seeds

  27. 1 teaspoon Tomato paste

  28. 1 tablespoon Grated onion

  29. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. SAUCES HORSERADISH MUSTARD CURRY PARSLEY GARLIC BUTTER MIXED PAPRIKA This fondue is cooked in beef broth. I personally like it better than the ones cooked in oil.

  2. Freeze beef 3 to 4 or hours until very firm, so you can slice it paperlike.

  3. Slice beef as thin as possible. I use an electric slicer.

  4. Transfer slices to a plate. If you're doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork .cooks it in the broth and dips it into one of the sauces.

  5. Posted to EAT-L Digest by Leon & Miriam Posvolsky on Nov 22, 1997


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