Beef Fondue and Mustard Sauce
INGREDIENTS:
1 1/2 lb Beef tenderloin; 3/4 inch
-thick
Fresh parsley
Buttery-flavor cooking oil
1 1/2 lb Beef tenderloin; 3/4 inch
-thick
Fresh parsley
Buttery-flavor cooking oil
Arrange beef cubes on platter and border with parsley. Heat oil on range to 400?; pour into fondue pot to depth of 2 inches. Place pot on table and keep hot over canned heat. Spear meat with fondue fork or skewer and hold in hot oil until browned as desired. Dip in desired sauce. Yield: 4 to 6 servings. Variations:
1. Chicken Fondue: Cut 3 whole chicken breasts (boned and skinned) into 1/2-inch cubes. Cook chicken in hot oil until lightly browned, 1/2 to 1 minute.
2. Shrimp Fondue: Cook 2 pounds medium shrimp (shelled and deveined) in hot oil until lightly browned, about 1/2 to 1 minute.
1. Chicken Fondue: Cut 3 whole chicken breasts (boned and skinned) into 1/2-inch cubes. Cook chicken in hot oil until lightly browned, 1/2 to 1 minute.
2. Shrimp Fondue: Cook 2 pounds medium shrimp (shelled and deveined) in hot oil until lightly browned, about 1/2 to 1 minute.