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Beef fondue is back ... but lighter.

Welcome a lighter version of beef fondue: instead of sizzling oil, the fondue pot now contains flavorful broth. You poach beef by the morsel, then season it with one or more sauces, none even close in calories to butter-based bearnaise. The broth, which intensifies in flavor as the meat simmers, becomes in the end a soup to sip. With salad, crusty bread, and a mellow red wine, the fondue serves 6. To serve more, duplicate service at separate tables. For each group, you need a tabletop burner to keep broth simmering in an attractive 4- to 6-quart pan, a ladle, and a tray for bowls of sauces and vegetables. At each place, have a plate, a small bowl, a skewer or fondue fork, and a salad fork.
Beef Broth Fondue
1 3/4 to 2 pounds beef tenderloin,
 trimmed of fat
 About 3 quarts regular-strength
 beef broth
 2 tablespoons minced fresh ginger
 1/2 pound edible-pod peas, ends and
 strings removed
 Purchased pub-style onions
 Shallot-tarragon sauce (recipe
 Dried tomato-basil sauce (recipe
 Mustard aioli (recipe follows)
 Roasted carrot-herb cheese sauce
 (recipe follows)
 Herb-lime sauce (recipe follows)
 1 cup thinly sliced green onions

Cut beef into about 3/4-inch cubes; if done ahead, cover and chill up to 4 hours (meat darkens on standing). In the kitchen, combine 3 quarts broth with ginger in an attractive 4- to 6-quart pan; heat to boiling. Meanwhile, put in individual bowls the peas, pub onions, shallot sauce, tomato sauce, mustard aloli, carrot sauce, and herb sauce; add a spoon to each bowl. Group bowls on a tray for easy passing. Transfer pan of boiling broth to a tabletop burner on serving table; adjust heat to keep bubbling and add the green onions. Also bring filled tray and meat in a bowl to the table. To cook beef, spear I or 2 pieces at a time on a slender wooden skewer or fondue fork and immerse in simmering broth until cooked to the degree desired. For rare meat (gray on the surface, pink in the center, and soft when pressed), allow about 11/2 minutes. Cook longer for less rare meat. Add sauce or sauces of choice (in sequence or blended) to individual bowls, and swirl meat through sauce. You can eat peas raw or spear and swish through hot broth and sauces. Accompany with pub onions. If broth in the pan reduces to less than about 2 quarts, add additional broth to maintain this amount. When beef is cooked, add remaining peas to bowls, if desired, and ladle broth into bowls; season to taste with sauces. Sip soup and munch peas. Serves 6.-Anne Moller-Racke, Buena Vista Winery, Sonoma, Calif. Per serving of beef peas, and broth without sauces: 270 cal.; 30 g protein; 12 g fat,- 9.5 g carbo.; 84 mg sodium; 82 mg chol. Shallot-tarragon sauce. Mince 1/2 pound (3/4 cup) shallots. In a 10- to 12-inch frying pan over medium-high heat, boil shallots, 1/2 cup each balsamic vinegar and regular-strength chicken broth, and 1 teaspoon dry tarragon leaves, uncovered, until liquid is gone, 8 to 10 minutes. Cool. Stir into 1/2 cup each sour cream and unflavored nonfat yogurt. Cover and chill at least 3 hour, or up until next day. Makes about 3/4 cup. Per tablespoon: 37 cal.; 1.3 g protein; 1.4 g fat; 5.2 g carbo.; 13 mg sodium; 2.9 mg chol. Dried tomato-basil sauce. In a food processor or a blender, smoothly puree 1/2 cup drained dried tomatoes packed in oil, 2 tablespoons of the tomato oil, and 1/4 cup white wine vinegar. Stir in 2 tablespoons finely chopped fresh basil leaves or 2 teaspoons dry basil leaves. Serve or, if made ahead, cover and chill up until next day. Makes about 1 cup. Per tablespoon; 41 cal.; 0.2 g protein; 4 g fat; 1.4 g carbo.; 162 mg sodium; 0 mg chol. Mustard aioli. Cut 1 large head garlic (about 3 1/2 oz.) in half crosswise. Lay, cut side down, in an oiled 8-inch (round or square) pan. Bake in a 350[deg.] oven until garlic is soft when pressed, about I hour. Squeeze garlic cloves from peel into a small bowl. Mash cloves, then stir in 1/3 cup coarse-ground mustard and 1/4 cup each mayonnaise and sour cream. Serve or, if made ahead, cover and chill up until the next day. Makes about 1 cup. Per tablespoon: 47 cal.; 0.8 g protein; 3.8 g fat; 2.6 g carbo.; 72 mg sodium; 3.6 mg chol. Roasted carrot-herb cheese sauce. Peel and chop 1/2 pound carrots and I small onion. Mix with 2 tablespoons olive or salad oil in a 10- by 15-inch pan; spread vegetables level. Bake, uncovered, in a 350[deg.] oven until golden brown and very soft when pressed, about 45 minutes; turn the vegetables occasionally with a wide spatula. Let cool. In a food processor, smoothly puree vegetable mixture with 1 package (4 oz.) soft herb-flavored cheese and 1/4 cup unflavored nonfat yogurt. Serve or cover and chill up until next day. Makes about 1 cup. Per tablespoon: 46 cal.; 1.1 g protein; 3.7 g fat,, 2.4 g carbo.; 35 mg sodium; 7.1 mg chol. Herb-lime sauce. Mix together 1/2 cup each minced fresh cilantro (coriander) and mint. Use, or cover and chill up until next day. Add 3/4 cup lime juice (herbs will darken after standing for about 2 hours). Makes about 1 cup. Per tablespoon: 2.9 cal.; 0.1 g protein; 0 g fat, 0.8 g carbo.; 2 mg sodium; 0 mg chol.
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1991
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