Love Is In The Air Beef Fondue Sauces Recipes

"LOVE IS IN THE AIR" BEEF FONDUE & SAUCES

Steps:

• Honey Mustard Sauce: Whisk all the ingredients together Serve warm or cold.
• Easy BBQ Sauce: Combine all ingredients in a pot& cook over low heat until the sugar is dissolved.
• Serve warm or cold.
• Garlic Dill Sauce: Mix all the ingredients and chill until ready to serve.

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.

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.

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.

PRIZE-WINNING BEEF TENDERLOIN FONDUE (NO OIL)

Steps:

• Using paper towel, pat the shaved meat slices to remove any excess moisture. Prepare 2 plates for the table by dividing the shaved meat & sliced onion rings. Put 1 plate at ea end of your table & place the fondue pot stand in the center of the table.
• Heat the 1st 4 ingredients to a simmering boil on the stove-top & transfer the mixture to a 2-3 qt capacity fondue pot. Put the pot on its stand at the table & light the heat source.
• Let the fun & pleasure commence as ea person uses their fondue forks to spear the onion rings + shaved meat & cook it to their desired doneness in the fondue pot.
• NOTES: The meat will be fork-tender, have a decidedly Asian flavor from the soy sauce & is best served w/steamed white rice. As a side-dish, Anna served snap peas w/a light balsamic glaze & coarsely broken walnuts. The combo was excellent w/the tenderloin & rice.

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.

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.