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Ingredientes
- 2 1/2 lb Filet mignon or possibly any other tender cut.
- 5 c. Beef broth Salt and pepper to taste
- 1 x Egg yolk
- 1 prt mayo
- 1/2 prt cream
- 1/2 prt yogurt
- 1/4 prt freshly grated horseradish
- 1/2 tsp Sugar
- 1 prt mustard
- 1/2 prt fresh cream
- 1 prt mayo
- 1/2 prt yogurt
- 1/4 prt curry pwdr
- 1/8 x Grated ginger
- 1/4 lb Butter
- 2 Tbsp. Minced parsley
- 2 x Cloves garlic, chopped (up to 3) Salt, pepper and a healthy pinch nutmeg
- 1 prt mayo
- 1/2 prt heavy cream or possibly fresh cream
- 1/2 prt minced pickled gherkins
- 1/4 prt minced pickled onions
- 1/4 prt minced parsley Worcestershire sauce Mustard
- 1/2 c. Cream cheese
- 1/2 c. Yogurt
- 3 Tbsp. Paprika
- 1 tsp Caraway seeds
- 1 tsp Tomato paste
- 1 Tbsp. Grated onion Salt and pepper to taste
Direcciones
- Ere is a different one.
- Oriental Beef Fondue
- This fondue is cooked in beef broth. I personally like it better than the ones cooked in oil.
- 1. Freeze beef 3 to 4 or possibly hrs till very hard, so you can slice it paperlike.
- 2. Slice beef as thin as possible. I use an electric slicer.
- 3. Transfer slices to a plate. If you're doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill
- To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork .cooks it in the broth and dips it into one of the sauces.
- Miriam Podcameni Posvolsky Rio de Janeiro
