Beef Fondue

• Course:Dinner
• Preparation time: 0 Minutes
• Cooking time: 25 Minutes
• Quantity:2 Persons

Ingredients

1. 2 tbsp sour cream
2. 1 lemon
3. 1 cup broccoli
4. 1 tbsp canola oil
5. 375 gr. fillet mignon steak
6. 1.50 tbsp dijon mustard
7. 2 tbsp full fat mayonnaise

Preparation instructions

1. Trim away all fat from your meat and cut it into 3/4-inch cubes. Arrange meat, broccoli, and lemon wedges on a platter; cover and refrigerate. 2. In a small bowl, stir together sour cream, mayonnaise and mustard; cover and refrigerate.Pour oil to come up 1 1/2 inches into your fondue pot (about 4 cups for an 8-inch, 2-quart pot). 3. Pour the oil into a saucepan and place over high heat on your stove top. Heat oil to 150°Celsius on deep-fry thermometer; oil should bubble energetically when a piece of meat is lowered in. 4. Carefully pour hot oil back into your fondue pot and set over high heat. Using fondue forks, cook meat and broccoli in the hot oil, garnishing with your choice of lemon, salt or mustard sauce. If the temperature of the oil dips below 135°Celsius the meat will cook sluggishly. 5. Carefully pour the oil back into the pot and reheat to 150°Celsius on the stove. Pour back into pot and continue to cook (you will probably have to do this at least once during your meal).

Beef Fillet with Bacon and Gorgonzola Butter

• Course:Dinner
• Preparation time: 15 Minutes
• Cooking time: 20 Minutes
• Quantity:2 Persons

Ingredients

1. 2 tbsp gorgonzola cheese
2. 250 gr. mushrooms
3. 2 tbsp unsalted butter
4. 2 smoked bacon
5. 0.25 tsp salt
6. 0.25 tsp ground pepper
7. 2 tsp extra virgin olive oil
8. 375 gr. fillet mignon steak
9. 1 scallions

Preparation instructions

1. Arrange rack in centre of oven. Heat oven to 220°Celsius. 2. Thinly slice white portion of scallion; set aside. 3. To mMake the Gorgonzola butter, f: Finely chop green portion of scallion, and place in a small bowl. Add butter and cheese; stir to combine. 4. Sprinkle each beef fillet with 1/8 teaspoon salt and pepper. Wrap 1 a slice of bacon around side of each filet, and secure with toothpicks. 5. In a 10-inch non-stick skillet, heat oil over medium-high heat. Add filets filets to skillet, and cook on all sides, turning frequently with tongs, until browned, about 5 minutes. Transfer to a rimmed baking sheet. Roast 7 to 10 minutes. 6. *While filets roast, heat same skillet over medium-high heat, add mushrooms, reserved white portion of scallion and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and cook, stirring frequently, until mushrooms are tender, about 4 minutes. 7. Spoon mushrooms onto 2 serving plates, and top each with a filetbeef. Serve with Gorgonzola butter.