Beef fondue with curry and mustard sauces
20 min
Fondue Bourguignonne is made with oil. This is a lighter take on that traditional recipe, as I use beef stock instead of oil and my fondue is just as good. I serve it with a green salad, or asparagus. Something fun, easy and different for a dinner party!
minouche34
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Ingredients
Serves: 4
- 800g beef fillet, cut into cubes
- 1L beef stock
- For the curry sauce
- 250ml mayonnaise
- 1 tablespoon curry powder
- For the mustard sauce
- 250ml mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon honey
Method
Prep:15min ›
Cook:5min ›
Ready in:20min
- Prepare the curry sauce by mixing mayonnaise with the curry powder. In another small bowl, mix the mayonnaise with the mustard and honey. Put both sauces in the fridge.
- Add the beef stock in the fondue pot and heat over medium heat. When it starts to boil, use a fondue fork to take the meat and and dip into the stock until the meat is cooked according to your liking.
