Fondue with meat and vegetables
Instructions
Choose carefully the meat should be lean and tender, cut it into small pieces, get corn oil and of course the small pot and the forks.
Prepare the vegetables for a vegetable dip, which will stop the meat flavor; cut the fennel into wedges, scrape the carrots and cut them vertically into four, clean the radishes, the heart of a white celery, Belgian Endive cut into four.
Collect the diced meat in a bowl and the vegetables are ready in another bowl and prepared sauces.
Salsa Henriette: shelled hard-boiled eggs and yolks mashed in a bowl.
Add salt and add the olive oil to make a smooth paste.
When the sauce will be mounted, add the juice of half a lemon, pepper, parsley, capers, anchovies, 2 spring onions and finely chopped egg white.
Aiolà: prepared mayonnaise and eventually crushed or chopped 2 cloves of garlic by embedding them gently.
Pink sauce: prepare a mayonnaise and at the end add 1 tablespoon salsa Rubra mixed with 1 tablespoon of mustard, 2 tbsp of brandy and 1/2 cup of cream.
Mustard sauce: 1/2 diluted mustard pot with the juice of 1/2 lemon, add, pouring floor, 1/2 cup of oil.
When you have a thick sauce add the parsley and finely chopped capers.
Ingredients and dosing for 4 persons
- 700 g of beef tenderloin
- 2 fennel
- 2 carrots
- White celery
- 1 bunch of radishes
- 2 belgian salads (endives)
- 100 cl of corn oil
- For sauces:
- 6 eggs
- Lemon juice
- Parsley
- 1 jar of capers
- 4 anchovies
- 2 spring onions
- Garlic
- 1 tablespoon of salsa rubra
- 1 jar of mustard
- 2 tablespoons of brandy
- 25 cl of cream
- Olive oil