• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beef Fondue #2

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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
400ø; 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

2. Shrimp Fondue: Cook 2 pounds medium shrimp (shelled and deveined) in hot
oil until lightly browned, about 1/2 to 1 minute.

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