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Beef Fondue

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      Title: BEEF FONDUE
 Categories: Beef, Sauces, From cook4u, Meats
      Yield: 1 Servings
 
      2 lb Filet mignon or sirloin
           Cut about 1-in. thick
           Lettuce leaves
           Watercress
           Dijon mustard
           Selection of sauces
           Tomato sauce,green sauce
           Remoulade sauce,
           Scallion mayo, bernaise or
           Hollandaise sauce
           Vegetable oil for frying
 
  1. Trim any gristle from the steak, then cut into 1-in. cubes.
  Arrange the steak cubes on a platter or individaule plates. Garnish
  with lettuce leaves and watercress, if desired. 2. Spoon the mustard
  into a very small serving dish. 3. Spoon the sauces into individual
  serving dishes. 4. Half fill the metal - not pottery - fondue pot.
  Heat the oil in the pot ( or in a saucepan on top of the stove) until
  it is very hot and beginning to bubble. 5. Place the pot of oil on
  it's stand over the burner in the center of the table. Each diner
  cooks his own cube of meat on a long-handled fork. The meat is dipped
  into mustard or a sauce before eating.
  
  This dish: Fondue bourguignonne
 
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