A later addition to the fondue family, the beef variety has the added excitement of letting guests actually cook their meal at the table. A full fondue set with tableside burner is helpful here because cooking oil should remain at or above 375 F in order to keep food crisp and greaseless.
Don't forget the dipping sauces, which add a ton of flavour after food comes out of the oil.
Servings: Serves 4 to 6
Ready Time: 15 minutes
Ingredients
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon horseradish
1/3 cup soy sauce
½ lime, juiced
2 teaspoon sesame oil
Chili flakes
Bernaise, chimichurri, barbecue or other sauces, if desired
4 cups safflower oil or other vegetable oil with a high smoke point (not olive oil)
2-3 pounds (900 grams to 1.35 kilograms) high-quality steak such as striploin or rib eye, cut into cubes
Salt and pepper, to taste
2 cups quartered mushrooms
2 cups small broccoli florets
1 cup mini-potatoes, pre-cooked and cut in half
1 bunch asparagus, trimmed and cut into 2-inch lengths
Method
In a small dish, mix together mayo, Dijon and horseradish until smooth.
In a separate dish, combine soy, lime juice, sesame oil and chili flakes and mix well. Place homemade sauces along with any desired prepared sauces on table for later.
Heat oil in a fondue pot over medium until it reaches between 375 and 400 F on an instant-read thermometer.
Meanwhile, season steak cubes on all sides with salt and pepper, and arrange steak and vegetables on platter at the table.
When oil is hot, set up fondue burner according to manufacturer’s instructions and safely light burner tableside. With everyone seated, bring hot oil to table. Using longhandled fondue forks, spear meat and cook in oil for about 90 second for medium rare. (Vegetables can be cooked any amount of time, to taste.)
Dip cooked meat and vegetables in sauces, as desired, before eating.
(If fondue forks are metal, they will be hot so use caution before eating from them.)