Meat fondue
By Emma Freud
Revisit an 80s dinner party classic — the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
-
Prep:30 mins
Meat cooks in 25-60 secs per piece - Serves 6
- More effort
Nutrition per serving
-
kcal 321
-
fat 23g
-
saturates 6g
-
carbs 0g
-
sugars 5g
-
fibre 3g
-
protein 28g
-
salt 1.84g
Ingredients
- 800g beef tenderloin or 4 rump steaks, cut into 1-inch cubes
- 1l good vegetable oil
- crusty white bread
- green salad
Tip
Cooking with hot oilIt's important to take care when cooking with hot oil — read our guide on how to deep-fry safely to avoid accidents in the kitchen.
Method
Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it’s hot, but not smoking. You’re aiming for around 190C, but if you haven’t got a thermometer, throw in a cube of bread – when it takes about 30 secs to brown, it’s ready.
Put the fondue burner on the table carefully so that it’s stable, then, following the manufacturer’s instructions, light the flame and put the pan on top.
Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too.CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C.SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving.Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed.Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together.AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.
