Beef Fondue: The Best Beef Fondue Recipe from Cook'n

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	Beef Fondue

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   Tenderloin or sirloin of beef* ( 1/2 pound per person), at room temperature
   Salt and freshly ground pepper
   Vegetable oil
   Clarified butter
   Sauces of your choice (see below)

Remove all fat and tendons from meat. Cut into 1-inch cubes. Place meat on a platter; sprinkle lightly with salt and pepper.

Place a mixture of 2 parts oil to 1 part clarified butter (or use all peanut oil) in a fondue pot to a depth of 2 inches. Place fondue pot over medium-high heat until oil mixture is hot enough to brown a cube of bread. Transfer pot carefully to the stand in the center of the table. Light the alcohol burner or canned cooking heat; keep oil hot. If necessary, return pot to range top for more heat.

Spear cubes of meat with a fondue fork; place in hot oil and cook until meat is desired doneness. Transfer to a dinner fork and dip in fondue sauce of your choice.

* If less tender cuts of meat are used, sprinkle with unseasoned tenderizer.

Beef Fondue comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!

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