3 meat fondue

Quality :

For 4 People.

Preparation :

40 min

Cooking :

20 min

Ingredients

500g beef tenderloin (or rump steak)
500g boneless leg of lamb
500g Veal nuts
1 clove garlic
1L Special melted oil

Preparation

Cut meats into 2.5 cm cubes. Arrange on 3 plates. Keep refrigerated
until last minute.
Rub a fondue pot with garlic. Pour in oil. Heat over medium heat, then place the
caquelon on a fondue pot, keeping the oil very hot. Each person pokes a cube of
meat into the oil before frying it in the oil and seasoning it with béarnaise,
mint, bourguignonne or other sauces to taste. Serve with baked
potatoes.