A fondue set with a selection of meats

Meat fondue

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Meat cooks in 25-60 secs per piece

More effort

Serves 4 - 6

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (6)

  • kcal321
  • fat23g
  • saturates6g
  • carbs0g
  • sugars5g
  • fibre3g
  • protein28g
  • salt1.84g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g beef tenderloin or 4 rump steaks, cut into 1-inch cubes
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1l good vegetable oil

To serve

  • crusty white bread
  • green salad

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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 NOTICE
    Please 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.


    Sauces

    Horseradish sauce

    Mix 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 vinegar

    Mix 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 verde

    Put 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.


    Aïoli

    Mix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.