Recipe - Fondue Bourguignonne

2 pound Beef fillet steak
Tomato Sauce
1 tablespoon Oil
2 Shallots finely chopped
1 Clove garlic crushed
14 ounce Chopped tomatoes canned
2 tablespoon Tomato puree paste
Salt and peppr
1 tablespoon Fresh parsley chopped

To make the tomato sauce heat the oil in a saucepan add the shallots and
cook gently until soft. Stir in the garlic tomatoes with their juice and
tomato puree (paste). Season with salt and pepper bring to the boil then
reduce heat and simmer uncovered for about 30 mins or until sauce has
reduced and thickened. Stir in the parsley and serve hot or cold. Cut the
steak into 1inch cubes and put into a serving dish. Each person spears a
cube of meat with a fondue fork and immerses the meat in the hot oil to
fry. The meat cube is cooked according to individual taste.

Recipe By :

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip