Instructions
- Step 1: Cut up the meat Pat dry the beef and chicken and trim away any fat. Then cut it into bite-size pieces.
- Step 2: Season Toss the meat with 1 tablespoon of the oil, and then add salt and pepper to taste.
- TIP: Marinate the meat before cooking for added zing.
- Step 3: Heat the oil Heat the remaining 4 cups oil in the fondue pot to 375 degrees.
- TIP: Hot oil can cause severe burns. Be extremely careful handling the pot of oil.
- Step 4: Cook Spear the meat with fondue forks or skewers. Cook the meat in the oil for 30 seconds to two to three minutes for the chicken. Make sure all meat is fully cooked.
- TIP: Cook a few pieces at a time to prevent lowering the temperature of the oil.
- Step 5: Remove from skewers Remove the cooked meat from the fondue forks or skewers before eating. The forks or skewers will be very hot.
- Step 6: Dip and eat Serve with a variety of dipping sauces, such as aioli, bearnaise, barbecue, and horseradish sauce.
- FACT: Beef fondue was popularized in the 1950s by a New York chef and restaurant owner.
You Will Need
- u00bd lb. beef tenderloin
- u00bd lb. boneless chicken breast
- 4 c. plus 1 tbsp. vegetable oil
- Salt and pepper
- Fondue pot or heavy saucepan
- Sturdy stand over canned heat
- Fondue forks or skewers
- Sauces for dipping
- Marinade (optional)
