Beef Bourguignonne Fondue With Horseradish Sauce Recipes

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.

Steps:

• Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.

Steps:

• Preheat oven to 375 degrees F.
• Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
• Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
• In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
• Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

Steps:

• Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

Steps:

• Combine all ingredients, stirring until thoroughly mixed. Chill until ready to serve.

Steps:

• In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt and black pepper until blended. Refrigerate the horseradish sauce until ready to serve.
• In a fondue pot over medium-high heat, warm the oil until it registers 375ºF on a deep-frying thermometer, or until a cube of bread dropped into the oil browns evenly in 20 to 30 seconds.
• Using pot holders, carefully place the fondue pot with the hot oil on the stand and keep warm according to the manufacturers instructions. Set the fondue pot on the table.
• For each guest, provide a plate of beef, a fondue fork, another plate for eating and a small dish to season the beef before cooking.
• Instruct each guest to skewer a piece of beef onto the fondue fork and then season the beef with salt and black pepper. Submerge the beef in the hot oil and cook just until the exterior is golden brown, about 1 minute for rare to medium-rare, 2 to 3 minutes for medium to well-done. (Be sure to remove the beef from the hot fork before eating.) Serve the horseradish sauce alongside.