Gail South
| Fondue | Serves 4 |
| Cut 2 pounds beef tenderloin into bite-sized pieces and let stand at room temp a few min to prevent spattering. Use two forks per person (to prevent hot fork from burning mouth). Heat vegetable oil about 2" deep in fondue pot. Heat to 425 degrees or gently boiling. Dip meat into oil to cook, then into sauce (Use one or more of these sauces: Duxelles, Onion, Mustard, Pungent Peach, Bordelaise, Red Devil, Curry, Béarnaise). Can also be made w chicken breast, chicken livers, and veal kidney. |