Steak Fondue with 3 Sauces
30 min serves 6-8
Steak Fondue with 3 Sauces
Pre beef sizzled perfectly by you and your guests! Plus, who doesn't love multiple dipping sauce options? Be extremely careful with the hot oil and let it cool before discarding. Don’t be tempted to pour the oil down the drain, that’s a no-no (Google it!). You’ll want to have a sturdy item like a used glass jar with a tight fitting lid on hand. When the oil has cooled pour into jar and discard in trash. Sauces can be made 2 days in advance and stored in the refrigerator.
- 4 Pre top sirloin or petite sirloin steaks
- 1 t kosher salt
- 5 C canola oil
For Dipping Sauces:
- 2 C mayonnaise, divided
- 1/2 C jarred roasted red peppers, drained
- 2 garlic cloves pressed through a garlic press or finely minced, divided, about 2 t total
- 1 T minced fresh Italian parsley
- 1/8 t cayenne pepper
- 2 T dijon mustard
- 2 t soy sauce or coconut aminos
- 2/3 C heavy cream
- 1-2 T prepared horseradish
- Kosher salt
- Black pepper
- You will need your fondue pot with frame, cooking forks and sterno heater.
- Remove steaks from package and blot dry with paper towel. Using a tenderizing tool gently tenderize the meat without pounding it too thinly. You will want cubes for the fondue. Place tenderized steaks in the freezer for about 20 minutes, this will help you get precise cubes when cutting the meat.
- While meat is chilling prepare desired dipping sauces.
Roasted Red Pepper
Mix 1 C of the mayonnaise with the drained roasted red peppers, 1 t of the garlic, parley and cayenne, and blend with a stick blender or in a mini-prep food processor. Add a pinch each of salt and pepper. Set aside to allow flavors to develop. Taste before serving and adjust seasoning to taste. Serve at room temperature.
Garlic Mustard Aioli
Mix 1 C of the mayonnaise with 1 t of the garlic, dijon mustard and soy sauce. Add a pinch each of salt and pepper. Set aside to allow flavors to develop. Taste before serving and adjust seasoning to taste. Serve at room temperature.
Using a hand blender, beat heavy cream until peaks form. Gently fold in prepared horseradish and season with salt. Place in refrigerator until ready to serve. Taste before serving and adjust seasoning to taste. Serve slightly chilled.
- Remove steaks from freezer and slice into 1/2 inch cubes. You should get about 10-14 pieces per steak. Place steak cubes in a bowl and toss with the salt. Place prepared steak cubes on a plate or platter but not on the platter holding the prepared vegetables. If you are serving other proteins, all of the uncooked items can be plated together.
- Pour oil in a saucepan large enough so the oil does not fill the pot more than halfway. Begin heating over medium heat until glossy and beginning to shimmer, 375 °F, about 10 minutes. You can test the temperature with a candy thermometer or test the oil by adding a slice of potato. If the oil sizzles and the potato begins crisping your oil is the proper temperature. Do not get the oil too hot.
- Set your fondue frame where you want it, accessible to your guests and where it won’t tip over. Light your sterno heater.
- Have your fondue pot next to the stove on a flat surface. Carefully pour the heated oil in to the fondue pot then transfer the pot, using the handle, to the fondue frame.
- Have each guest spear the meat cubes onto their dedicated forks and place in the pot without overcrowding. The cubes should cook for at least 20 seconds and up to one minute. You will want to cool each bite before eating. The amount of time it takes to cook the next piece is usually sufficient to cool a piece before eating.
- You can cook the vegetables in the same manner based on your taste.
- Serve with dipping sauces.