Friday, September 18, 2009

Fondue Bourguignonne (by Simply Fondue restaurant)

2 lb fillet steak
Assortment of sauces such as tomato sauce, horseradish sauce, mustard sauce, Roquefort butter, and cool curry dip.

1. Cut the steak into 1" cubes and put in a serving dish.
2. Each person spears a cube of meat with fondue fork and immerses it into the hot oil to fry and the meat is cooked according to individual taste.
3. Serve with dipping sauces on the side.

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