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BEEF FONDUE

(BEEF BOURGNIGNONNE)

Temperature: High

¼ pound beef tenderloin or any

Tender cut per person

Peanut or vegetable oil, 1 to 2 quarts

Depending on size of fondue pot

Italian parsley for garnish

  1. 1. Select the best beef you can find and cut into one-inch squares, trimming off any fat or gristle.
  2. 2. Place the beef in a serving bowl and garnish with the parsley. Allow to set at room temperature if within 2 hours of serving time.
  3. 3. Prepare several suaes, being certain to always have Bearnaise Sauce as one of them—as it is so delicious with the beef.
  4. 4. To serve, heat vegetable or peanut oil in fondue pot to high heat. If using sterno or alcohol, heating the oil on the range speeds up getting the oil hot.
  5. 5. Provide 2 fondue forks per person and a table fork and knife. Mention to those cooking the fondue with you that they should always remove the meat from the fondue fork to prevent burning their mouth.

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