A Beef Fondue With Six Sauces
Curried Mayo, Green Goddess, Mustard, Sweet & Sour, Dill & Mushroom
Apr 26, 2009
When serving a beef fondue, having several different dipping sauces to choose from makes the meal much more interesting and complete.
Some of the sauces can be made the day before and others are best made the morning of the party. Having several glass dishes with tight plastic lids on hand makes the transition from fridge to table much simpler.
Beef Marinade
To tenderize and enhance flavors, marinate the beef cubes.
Ingredients:
- 3 cups red wine
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp basil
- 3 parsley sprigs
- 3 Tbsp of minced onion
- 1/4 tsp thyme
Directions:
- Mix the above ingredients. Pour over meat cubes.
- Refrigerate overnight, turning several times.
- Drain meat thoroughly and dry with a paper towel before cooking.
Beef Fondue Directions
Ingredients:
- 1/2 lb of good trimmed steak per person (top sirloin works well)
- peanut oil to a depth of 1-1/2 inches in pot
- 1/4 lb butter
- assorted sauces
Directions:
- Cut up steak into cubes about 1" square. Season to taste with garlic salt or regular salt.
- Heat peanut oil on the stove until nearly smoking hot. Add butter and cover until sizzling slows down. Just prior to serving, light the fondue burner and bring the pot with oil to the table.
- Spear beef cubes with fondue fork and dip into oil, allowing it to cook for about 20 seconds (rare) to 60 seconds (well done). Remove meat from fork and start another chunk of meat cooking. Then dip the cooked steak (using your dinner fork) into a sauce. Serve with a salad, hot crusty French bread and wine.
Sweet & Sour Beef Fondue Sauce
Ingredients:
- 3/4 cup Ketchup
- 1/3 cup vinegar
- 3/4 cup brown sugar
Directions:
- Cook ingredients for ten minutes, stirring often. This sauce can be made several days ahead and kept in fridge. Serves 4-6.
Mustard Sauce for Beef Fondue
Ingredients:
- 3/4 cup mayonnaise
- 2 Tbsp wine vinegar
- 1 Tbsp dry mustard
- 3 Tbsp sweet, hot mustard (like Hickory Farm)
Mix well. Store in fridge overnight.
Curried Mayonnaise Sauce
Ingredients:
- 1/4 cup fresh squeezed lemon juice
- 1/4 tsp dry mustard
- 1/3 tsp salt
- 1 egg
- 3/4 cup olive oil
- 3/4 Tbsp curry powder
Directions:
- Place all ingredients except oil in the blender. Add 1/4 cup oil and pulse on low speed, gradually adding the remaining 1/2 cup oil. Serve same day.
Mushroom Sauce for Fondue
Ingredients:
- 4 mushrooms, chopped
- 2 shallots or green onions, minced
- 2 Tbsp red wine
- 1/2 small can beef gravy
- 1 Tbsp butter
Directions:
- Saute mushrooms and onions in butter for 5 minutes. Add sherry and gravy and simmer for 5 minutes. Serve warm.
Dill Sauce for Fondue
Ingredients:
- 1 cup sour cream
- 1 Tbsp minced parsley
- 1 Tbsp lemon juice
- 1 tsp chopped chives
- 1 tsp grated onion
- chopped fresh or dried dill to taste
Mix well and serve.
Green Goddess Dip
Ingredients:
- 6 oz cream cheese
- 2 Tbsp milk
- 1/2 cup chopped cucumber
- 1 tsp finely chopped onion
- 1/2 tsp salt
- 1/4 tsp ground cumin
Allow cream cheese to soften at room temperature. Blend in milk. Combine with rest of ingredients.
Fondue Cooking
Serve fondue with green salad and bread. This will keep the guests from being overly hungry while sitting down to a slower paced meal of fondue.
For more fondue recipes, try this Cheese and Seafood fondue or this Chocolate Fondue.
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