Prize Winning Beef Tenderloin Fondue No Oil Recipes

Steps:

• 1. Pour oil into fondue cooker to depth of about 1 1/2-2 inches or per manufacturers suggestions for your set. Place over direct heat on stove at heat oil to 425 degrees (or just below smoking point.) Then carefully take to table or serving area and place over heating unit. Have beef cubes at room temperature in serving bowl. Set out small bowls of butters and sauces. Spear meat cubes (4 at a time, one per person) with fondue forks and cook in oil til desired doneness. Dip in butters and sauces of choice, (see below). Nice served with shrimp cocktail, broiled bacon-wrapped smoked oysters, toasty warm french bread, fruit and cheese platter, vegetable dips, beers and wines, and of course dessert! If you have a second fondue pot, try a chocolate fondue! If not, my French Silk Chocolate Pie is always appreciated!
• 2. Garlic Parsleyed Butter: Whip together 1 stick softened butter with 1 Tbl. fresh chopped parsley and 1 minced garlic clove. Makes a 1/2 cup.
• 3. Anchovy Butter: Drain one 2-ounce can anchovies; place into mixer with 1 stick soft butter, 2 Tbl. olive oil, 1/2 tsp. paprika and an 1/8 tsp. pepper. Mix til smooth. Makes 1 cup.
• 4. Sour Cream Horseradish Sauce: Combine 1 cup sour cream, 3 Tbl. drained prepared horseradish, 1/4 tsp. salt and a dash of paprika. Chill. Makes 1 1/4 cups.
• 5. Tomato Steak Sauce: Mix one 8 oz. can tomato sauce, 1/3 cup A-1 Steak Sauce, 2 Tbl. brown sugar, 2 Tbl. canola oil and salt & pepper to taste. Bring to a boil in very small pan on stove, or dish in microwave. Stir well. Serve hot. Makes 1 1/2 cups.

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.

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.

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.

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:

• 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.

Steps:

• In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
• Using a slotted spoon, remove the bacon from the skillet and set aside.
• In small batches, saute the meat in the bacon fat until browned.
• Use a slotted spoon and set the stew meats aside as well.
• Melt the butter in the bacon fat in the same skillet over medium heat.
• Add the onion and garlic and saute for 5 minutes.
• Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
• Stir for two minutes until all the flour is dissolved.
• Whisk in the vinegar and tomato.
• The mixture should be very thick.
• Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
• Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
• Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
• Stir in the breadcrumbs until stew has thickened.
• Add the cabbage and peas and simmer for 5 more minutes.
• (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).

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.

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.