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Post by chief_cook2 on Feb 6, 2003 14:02:54 GMT -6
2 pounds beef tenderloin, cut into 1/2 to 1-inch cubes 3 cups vegetable oil* salt pepper
1/2 cup sour cream 1/2 cup mayonnaise 2 Tablespoons horseradish 2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper
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Small pieces of meat are fried at the table and then dipped into a quick-to-make creamy horseradish sauce.
To make the sauce, combine the sour cream, mayonnaise, horseradish, lemon juice, salt and pepper in a bowl. Set aside. Makes about 1 cup of sauce. In a fondue pot over medium-high heat, heat the oil until it registers 375°F on a deep-frying thermometer. Transfer the pot to a fondue burner with a high flame. Have guests skewer the beef with a fondue fork, and season with salt and pepper, if desired. Allow guests to cook the meat to their liking - 1 minute for rare, 2 minutes for medium-rare, 3 to 4 minutes for well-done. Serve with the horseradish sauce.
* For a healthier version, replace the oil with a beef broth.
Preparation Time: 10 minutes Cooking Time: 5 minutes Serves: 4 - 6
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