Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. (Meat can be marinated, try this recipe forSesame Soy Marinade for Beef Fondue)
Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer). Heat the oil/butter on the stove until is about 360 degrees. If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color.
Set the fondue pot on the stand over a moderately high direct heat and maintain the heat. To Serve:
Each guest spears a cube of beef with a fondue fork, holds in in the hot oil until cooked as desired (rare, medium rare, or well done) usually 1 to 3 minutes. Dip in one of the sauces included on this page. Sour Cream Mustard Sauce
1/2 pint sour cream
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco
Combine all the ingredients, mix well and chill.
See recipes on this page and for more go to: More Dipping Sauce recipes
Ready To Use Fondue Imported directly from Switzerland Swiss Knight ready-to-serve fondue is great to keep on hand for those quick appetizer emergencies or impromptu fondue parties. Still made with the traditional ingredients, Swiss Emmentaler and Guryere cheese, white wine, Kirsch brandy.