Most beef fondues call for oil to cook the beef in. This one uses hot beef stock instead. Serve the beef with vegetables that can also be cooked in the stock, such as asparagus.
1kg lean beef steak
Dash of Worcestershire sauce
Sprig of rosemary
1 tbsp. tomato puree
1 litre (or less depending on the size of your fondue pot) beef stock
Honey and Mustard Sauce:
250g high-quality mayonnaise
2 tbsp. grainy mustard
2 tbsp. runny honey
125g crème fraiche
1 tbsp. prepared creamed horseradish
Cut the beef into thin strips and place into a large re-sealable bag.
Add the tomato puree, the Worcestershire sauce and the rosemary. Move the beef around in the bag to disperse all of the flavours and leave it to marinade for a few hours.
When you’re ready to cook, pour the stock into the fondue pot until two inches from the top. Allow it to start bubbling gently.
Give each person an equal amount of meat and a few fondue skewers. Allow them to cook the beef in the hot stock to their liking.
Serve the beef with the two sauces: for the honey and mustard sauce, simply mix the mayo with the honey and the mustard. For the horseradish, mix the mayo with the crème fraiche and the horseradish cream.