Meat fondue
- Emma Freud
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Serves 4 - 6
More effort
Prep: 30 mins
Meat cooks in 25-60 secs per piece
A star rating of 4 out of 5.8 ratingsRate
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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
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
800g beef
tenderloin or 4 rump steaks, cut into 1-inch cubes
-
1l good vegetable oil
To serve
- crusty white bread
- green salad
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Nutrition: Per serving (6)
- kcal321
- fat23g
- saturates6g
- carbs0g
- sugars5g
- fibre3g
- protein28g
- salt1.84g
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
RECIPE TIPS
COOKING WITH HOT OIL
It'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.
Recipe from Good Food magazine, July 2017
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A star rating of 4 out of 5.8 ratings
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