Beef Fondue

In this classic French dish, cubes of beef are cooked in sizzling oil, then dipped into a horseradish-spiked sour cream sauce or bottled barbecue sauce. (Be careful serving it to young children.) On the side, serve slices of French bread and a hot vegetable, such as steamed green beans or broccoli.


4 servings (serving size: about 8 or 9 beef cubes)

Recipe from



About 2 cups vegetable oil
1 1/2 pounds high-quality steak, such as boneless sirloin or tenderloin
Salt and freshly ground pepper to taste
Bottled barbecue sauce


1. Place the oil in a fondue pot or medium saucepan and heat over moderately high heat for about 10 minutes, or until quite hot. (To test: Place a few breadcrumbs into the oil; they'll sizzle if it's hot enough.)

2. While the oil is heating, trim any excess fat off the beef and cut into 1-to 1 1/2 inch cubes. Place in a bowl and season lightly with salt and pepper.

3. Remove fondue pot from the stove and set it over Sterno or a candle. Spear a piece of meat on a fork or skewer and dip it into the hot oil. (The oil should bubble furiously; if it doesn't, it isn't hot enough. Return the fondue pot to the stove for a few minutes over high heat and try again.) For medium beef, cook about 5 to 8 minutes. When the beef is cooked, remove from hot fork and place on plate to cool. Serve with dipping sauces.

Kathy Gunst,


February 1999
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