Recipe - Oriental Beef Fondue Sauces

2 One half pound Filet mignon or any other
tender cut.
5 cup Beef broth
Salt and pepper to taste
1 Egg yolk

SAUCES

HORSERADISH
1 Part mayo
One half Part cream
One half Part yogurt
One fourth Part freshly grated
horseradish
One half teaspoon Sugar

MUSTARD
1 Part mustard
One half Part fresh cream

CURRY
1 Part mayo
One half Part yogurt
One fourth Part curry powder
1/8 Grated ginger

PARSLEY GARLIC BUTTER
One fourth pound Butter
2 tablespoon Chopped parsley
2 Cloves garlic; minced (up to
3)
Salt; pepper and a pinch
nutmeg

MIXED
1 Part mayo
One half Part heavy cream or fresh
cream
One half Part chopped pickled
gherkins
One fourth Part chopped pickled onions
One fourth Part chopped parsley
Worcestershire sauce
Mustard

PAPRIKA
One half cup Cream cheese
One half cup Yogurt
3 tablespoon Paprika
1 teaspoon Caraway seeds
1 teaspoon Tomato paste
1 tablespoon Grated onion
Salt and pepper to taste

Recipe By : Miriam Podcameni Posvolsky

ere is a different one.

Oriental Beef Fondue

This fondue is cooked in beef broth. I personally like it better than the
ones cooked in oil.

1. Freeze beef 3 to 4 or hours until very firm, so you can slice it
paperlike.

2. Slice beef as thin as possible. I use an electric slicer.

3. Transfer slices to a plate. If you're doing it before hand, arrange
cut or sliced up beef in layers separated by Saran Wrap.Chill

To serve: Bring beef broth to a boil in the fondue pot Arrange slices of
beef in individual fondue plates, with the dips. Bring fondue pot to the
table and place it covered on top of its base. Each guest takes a slice of
beef with fondue fork .cooks it in the broth and dips it into one of the
sauces.

Miriam Podcameni Posvolsky Rio de Janeiro Posted to EATL Digest by Leon &
Miriam Posvolsky miriamp@POBOX.COM on Aug 1, 1997