Moms Fondue Sauce For Steak Fondue Food

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

BEEF FONDUE WITH DIPPING SAUCES

Steps:

• layer onions, beef, onions, drizzle with oil, refrigerate overnight.
• heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
• for horseradish sauce, mix all ingredients, refrigerate.
• for garlic butter, mix all ingredients, refrigerate.
• for bernaise sauce: combine vinegar, water and pepper in double boiler.
• add egg yolks, stir constantly.
• slowly add butter, stirring as it thickens.
• add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

CURRY SAUCE FOR FONDUE

Steps:

• Stir together and chill for at least 2 hours.

BEEF TENDERLOIN FONDUE

Steps:

• Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
• Remove beef from the marinade and pat dry with paper towels.
• Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

FONDUE DIPPING SAUCES

Steps:

• Cracked Pepper Sauce: Beat cream cheese& butter together until smooth.
• Add remaining ingredients and mix.
• Chill a few hours or overnight to blend flavors.
• Serve at room temperature.
• Dill Sauce: Combine all ingredients.
• Chill several hours or overnight.
• Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds.
• Add soy sauce, water,& Sake.
• Bring to a boil over medium heat.
• Combine brown sugar and cornstarch.
• Stir into Sake mixture.
• Heat& stir until thickened.
• Serve at room temperature or warm.

MARINATED BEEF FONDUE

Steps:

• In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat.
• Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
• Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate.
• In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
• Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°.
• Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.

BEEF FONDUE WITH MUSTARD-MAYONNAISE SAUCE

Steps:

• In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes. , Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauce.

MARINATED TENDERLOIN FONDUE

Steps:

• In a bowl, combine the first six ingredients. Pour into two large resealable plastic bags; add pork to one bag and beef to the other. Seal bags and turn to coat; refrigerate for 2 hours, turning occasionally. Drain and discard marinade. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until pork juices run clear and beef reaches desired doneness.

FONDUE WITH SEARED STEAK

Steps:

• Season beef with salt and pepper. Heat a heavy skillet over medium-high heat. Swirl in oil. In batches, add beef in a single layer. Cook, turning occasionally, until browned on all sides, about 3 minutes for medium-rare. Transfer to a plate; tent with parchment-lined foil.
• Toss cheeses with cornstarch in a bowl until coated. Rub bottom and sides of a medium pot with garlic; discard garlic. Add wine and brandy; bring to a simmer over medium-high heat.
• Reduce heat to medium. Stir in cheese mixture in batches, waiting for cheeses to melt before adding more. Cook, stirring, until melted and smooth, about 10 minutes. Season with nutmeg.
• Transfer to a fondue pot set over a warmer. Serve with beef, apple, fennel, cornichons, and bread.

MARINATED BEEF FONDUE

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.

VERONICA'S TERIYAKI SAUCE, FONDUE DIP AND/OR MARINADE

Steps:

• Combine all the ingredients together and mix well until the sugar is dissolved.

MEAT FONDUE SAUCES

Steps:

• Melt butter in skillet.
• Add water and heat to boiling.
• Add past of soy sauce and cornstarch and cook til thick and clear.
• Serve warm.
• Auroe Sauce:Combine ingredients and refrigerate til serving.
• Dill Sauce:Combine ingredients.
• Refrigerate til serving.

MOM'S FONDUE SAUCE FOR STEAK FONDUE

Steps:

• Mix all ingredients together in a small saucepan and heat to a boil, stirring frequently. Remove from heat, transfer to bowl, and chill before using.