Oriental Beef Fondue
Yield
servingsPrep
15 minCook
5 minReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef, filet mignon
or any other tender cut |
|
| 5 | cups |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef, filet mignon
or any other tender cut |
|
| 1.2 | l |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
egg yolks
|
*
|
Directions
Freeze beef 3 to 4 or hours until very firm, so you can slice it Slice beef as thin as possible. I use an electric slicer. 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. At the end the broth is served with an egg yolk.
