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Beef Fondue

(see also Bordelaise or Bearnaise Sauces)

2-1/2 lbs. beef tenderloin
salad oil

Cut tenderloin in pieces 1 x 2 inches. Leave at room temperature 1/2 hour. Heat salad oil (2 to 3 cups) to 425 deg. F. in deep fryer, or in porcelain bowl of chafing dish on top of stove, using deep fat thermometer. Bring to table. Spear beef cubes on long handled forks. Cook in hot fat to desired degree (rare or medium). Have bowls of Bordelaise, Bearnaise or anchovy butter sauces ready for dipping cooked meat cubes.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.