Burgundy Meat Fondue
|Beef fillet||2 Pound|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For herb mayonnaise|
|Chopped tarragon||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Chopped dill||1 Tablespoon|
|Half and half||1 Tablespoon|
|Tomato sauce||To Taste|
|Green peppers||2 , chopped|
|Onion||1 , chopped|
|Tomatoes||4 , peeled|
|Tabasco sauce||3 Drop (Adjust Quantity As Per Taste)|
Mix together the mayonnaise, herbs and cream and spoon into a small dish.
To make the pepper sauce, heat the butter in a frying pan and fry the peppers and onion until softened.
Add chopped tomatoes and the remaining ingredients and simmer for 10-15 minutes.
Cool, then spoon into a second small dish.
Trim the beef and cut into small cubes.
Two-thirds fill a metal fondue pan with the oil and heat on the stove.
Bring the heated oil to the table and place on the spirit burner.
The guests spear a cube of meat on the fondue fork and cook it in the heated oil.
The cooked meat is then dipped in the chosen sauce.
with a burgundy meat fondue serve baked potatoes, salads and stuffed olives.