Beef Fondue with Dips

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Beef Fondue with Dips


Ingredients: (serves 6)

  • 1.5kg piece of beef sirloin or tenderloin
  • Vegetable oil
  • Butter


·        Trim the fat from the meat; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking.  (Meat can be marinated in different ways either wih onions or soya sauce etc)

·        Fill fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer). If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color. 

·        Set the fondue pot on the stand over a moderately high direct heat and maintain the heat. 

·        Each guest spears a cube of beef with a fondue fork, holds it in the hot oil until cooked to the desired doneness usually 1 to 3 min. Dip in one of the dips served along.


Horseradish Cream Dip


Ingredients: (serves 6)

  • 1 cup sour cream
  • 3 tbs horseradish
  • 2 tsp lemon juice
  • 1/4 tsp Worcestershire sauce
  • Salt and pepper


·        Mix all ingredients in a small bowl. This dip is best if prepared at least an hour in advance.









Herb Butter Dip


Ingredients: (serves 6)

  • 1 cup butter or margarine, melted
  • 2 tbs lemon juice
  • 1/4 tsp herbs blend
  • Dash of Hot Sauce or Tabasco


·        Combine ingredients and mix well.

Sour Cream Mustard Dip


Ingredients: (serves 6)

  • 1 cup sour cream
  • 4 tbs mayonnaise
  • 1/4 cup mustard
  • 1 tbs finely chopped onion
  • Dash of Hot Sauce or Tabasco


·        Combine ingredients, mix well and chill.


Original Raclette


Ingredients: (serves 4)

  • 8 small/medium potatoes
  • 700g Raclette Cheese
  • 1 jar cornichons
  • 4 small onions (or shallots)
  • 24 slices salami or smoked turkey
  • freshly ground pepper

Other Optional Ingredients:
prosciutto (thin Italian ham), pepperoni, tomatoes, pineapple, capsicum, prawns, fresh or dried herbs, avocado, onions, marinated chicken/beef, mushrooms, celery, asparagus, olives, crusty bread, or salads.


·        Brush potatoes under running water and place in microwave-proof bowl half filled with lukewarm water and cook on high for 6 min in their skins. Alternatively you can boil the potatoes on the stove top in a pot filled with water for approximately 18 min on high heat.

·        Remove the rind (outer surface) from the cheese. You will need a sharp knife to remove the rind. Once the rind is removed slice 2mm thick slices (thinner if preferred) from the block using a knife. Place on a serving dish, cover with plastic wrap and refrigerate until required.

·        Arrange cornichons, onions and salami/turkey on a platter and set aside until required.

·        When ready to serve, set table and place Raclette grill in the center of your table and place cooked potatoes on top of the grill in a metal bowl or saucepan with a lid to keep warm.

·        Turn grill on to begin to heat up (takes only a minute or two). Each guest takes a slice of cheese, places it in their pan and slides it under the Raclette grill to melt. It takes 2 min to melt to a creamy consistency and 3 min for a crispier top. In the meantime take a potato, place onto your plate and cut it into a few pieces and take out the pan from under the grill once it’s reached its preferred consistency and hold the pan onto its side to scrape the cheese out using your wooden spatula. Non-stick pans will allow the cheese to just slide off. You can use any other item (salami, mushrooms etc) with the cheese to get the desired melt.

·        Season to taste with freshly ground pepper.


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