Print
Email
Add a photoServings: 1
Ingredients
- 2 lb Filet mignon or possibly sirloin Cut about 1-in. thick Lettuce leaves Watercress Dijon mustard Selection of sauces Tomato sauce,green sauce Remoulade sauce, Scallion mayo, bernaise or possibly Hollandaise sauce Vegetable oil for frying
Directions
- 1. Trim any gristle from the steak, then cut into 1-in. cubes. Arrange the steak cubes on a platter or possibly individaule plates. Garnish with lettuce leaves and watercress, if you like.
- 2. Spoon the mustard into a very small serving dish.
- 3. Spoon the sauces into individual serving dishes.
- 4. Half fill the metal - not pottery - fondue pot. Heat the oil in the pot ( or possibly in a saucepan on top of the stove) till it is very warm and beginning to bubble.
- 5. Place the pot of oil on it's stand over the burner in the center of the table. Each diner cooks his own cube of meat on a long-handled fork. The meat is dipped into mustard or possibly a sauce before eating.
- This dish: Fondue bourguignonne
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
