- Course: Main Course
- Skill Level: Easy
- Cost: Splurge
- Favorited: 8 Times
Beef fondue is the true fondue Bourguignonne, and our point of departure for all other fried fondues. Beef tenderloin is the best choice, but be sure to trim it well of all fat and membrane.
Sour cream and horseradish sauce:
- ¾ cup sour cream
- 2 tablespoons prepared horseradish
- 1 whole scallion, white and green parts, finely chopped
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Vegetable shortening, for deep-frying
- 2 pounds beef tenderloin, well trimmed, cut into ¾-inch cubes
1. To make the horseradish sauce, combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. (The sauce can be prepared up to 1 day ahead, covered and refrigerated. Serve at room temperature.) Makes about 1 cup.
2. Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375°F. Transfer the pot to a fondue burner with a high flame.
3. Allow guests to cook their meat to their own taste. Serve with the horseradish sauce, along with any additional sauces.
© 1998 Rick Rodgers
This recipe serves 6.