Beef Fondue #2
INGREDIENTS:
3 lb Filet or sirloin; cut in
-3/4-inch cubes
1/2 lb Butter (no substitute!)
3/4 c Olive oil or cooking oil
3 tb Dijon mustard
10 tb Butter
5 tb Worcestershire
3 lb Filet or sirloin; cut in
-3/4-inch cubes
1/2 lb Butter (no substitute!)
3/4 c Olive oil or cooking oil
3 tb Dijon mustard
10 tb Butter
5 tb Worcestershire
About 20 minutes before serving, heat butter and oil in saucepan. When mixture bubbles, pour into a 2-quart fondue pan. Oil should not be more than 2 inches deep. When oil begins to bubble, spear meat cube with fondue fork and lower into hot oil. Fry for 2-3 minutes, or to taste. Guests may be provided individual dishes of several sauces or a communal pot where all may dip into it. To make mustard sauce, combine mustard, butter and Worcestershire in saucepan. Stir until butter melts; serve hot but do not boil. Makes 1? cups sauce.
MRS BILLY BROOKS (MARGARET)
HOLLY GROVE, AR
MRS BILLY BROOKS (MARGARET)
HOLLY GROVE, AR