Fondue is traditionally Swiss, but the French have adapted the original cheese idea and applied it to meat and the result is as below. The beef is speared on special fondue forks and placed in the boiling oil until cooked to taste. The dips and sauces suggested here are just that, suggestions any sauce or garnish may be used so long as it complements the meat.
1 Medium onion, finely chopped
1 Large dessert apple, cored, finely chopped and sprinkled with a little tarragon vinegar
2 Large pickled gherkins, finely chopped
1 Tbs Capers, finely chopped
1 Tbs Chopped fresh herbs (chives, basil, parsley or chervil)
4 Tbs French mustard
4 Tbs Prepared horseradish sauce or relish
125 ml (4 fl oz) 1/2 cup Aioli sauce or mayonnaise
1 kg (2 lb) Fillet or rump steak
600 ml (1 pint) 2 1/2 cups Vegetable oil
for the tomato sauce
25 g (1 oz) 2 Tbs Butter
3 Tomatoes, blanched, peeled and halved
1 tsp Dried basil
Salt and pepper to taste
2 tsp Tomato puree (paste)
1. First make the tomato sauce. Melt the butter in a small saucepan. Add the tomatoes, basil and seasoning and simmer for 10 minutes, stirring occasionally, or until the tomatoes have pulped. Strain into a bowl, rubbing the tomatoes through with the back of a wooden spoon. Stir in the tomato puree (paste). Allow the mixture to cool completely, then transfer to a shallow serving dish. Set aside.
2. Put the onion, apple, gherkins, capers, herbs, mustard, horseradish and aioli or mayonnaise in small individual serving dishes.
3. Cut the beef into 2 1/2 cm (1 in) cubes and arrange them on a large serving dish.
4. Heat the oil in a saucepan until it reaches 190°C (375°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds. Carefully pour the oil into a fondue pot.
5. Light the spirit burner and place the fondue pot over it. The oil is now ready for cooking the steak.
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