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Beef fondue and accompanying sauces

Public
Course: Main course
Preparation time: 30 minutes
Energy: 613 kcal / serving

Instructions

  • 1.   Prepare the accompanying sauces:
  • 2.   Tartar sauce: mix 125g of mayonnaise with capers, parsley, and chopped pickles. Season with salt and pepper.
  • 3.   Aioli sauce: mix 125g of mayonnaise with 2 crushed garlic cloves. Season with salt and pepper.
  • 4.   Celery sauce: mix cream with celery, nuts, and lemon juice. Season with salt and pepper.
  • 5.   Tomato and anchovy sauce: mix tomato puree with anchovies and olives. Season with salt and pepper. Keep the sauces refrigerated.
  • 6.   Cut the meat into approximately 2cm cubes.
  • 7.   Heat the oil in a fondue pot with thyme and bay leaf. Once hot, remove them and bring the oil to the table, keeping it warm. Cook the meat cubes in the oil, drain, and enjoy.
  • 8.   Serve with the sauces, a large mixed salad platter, and fries or rice.

Ingredients for servings

  • 1 liter of grape seed oil
  • 1 thyme
  • 1 leaf of bay leaf
  • 5 parsley
  • 125 g of sour cream
  • 2 tablespoon of walnut kernel
  • 20 cl of tomato puree
  • 1 kg of beef
  • 250 g of mayonnaise
  • 2 capers
  • 3 pickles
  • 2 garlic cloves
  • 3 tablespoon of celery stalk
  • ½ lemons
  • 6 olives

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    613 kcal
    31 %
  • Fat
    49,52 g
    71 %
  • of which saturated
    11,82 g
    59 %
  • Carbohydrates
    4,93 g
    2 %
  • of which sugar
    2,92 g
    3 %
  • Protein
    37,42 g
    75 %
  • Fibers
    1,45 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.