Oriental Beef Fondue Recipe

Oriental Beef Fondue Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
2 1/2 lbs: Filet mignon or any other tender cut.,
5 cup: Beef broth,
Salt and pepper to taste,
1: Egg yolk,

SAUCES

HORSERADISH
1: Part mayo,
1/2: Part cream,
1/2: Part yogurt,
1/4: Part freshly grated horseradish,
1/2 tsp: Sugar,

MUSTARD
1: Part mustard,
1/2: Part fresh cream,

CURRY
1: Part mayo,
1/2: Part yogurt,
1/4: Part curry powder,
1/8: Grated ginger,

PARSLEY GARLIC BUTTER
1/4 lbs: Butter,
2 tbsp: Chopped parsley,
2 Cloves: garlic, minced (up to 3)
Salt, pepper and a pinch nutmeg

MIXED
1: Part mayo,
1/2: Part heavy cream or fresh cream,
1/2: Part chopped pickled gherkins,
1/4: Part chopped pickled onions,
1/4: Part chopped parsley,
Worcestershire sauce,
Mustard,

PAPRIKA
1/2 cup: Cream cheese,
1/2 cup: Yogurt,
3 tbsp: Paprika,
1 tsp: Caraway seeds,
1 tsp: Tomato paste,
1 tbsp: Grated onion,
Salt and pepper to taste,

Directions:

This fondue is cooked in beef broth. I personally like it better than the
ones cooked in oil.

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

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

3. Transfer slices to a plate. If youre 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.
Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Nov 22, 1997


Source from luhu.jp