Birthday Party Fondue Bourguignon

Today’s birthday recipe is� beef fondue.�

� Fondue Bourguignon

1/3 to 1/2 lb/150 to 225 g beef sirloin or tenderloin per person
1 3/4 cups/675 ml� cooking oil (grapeseed, peanut, canola, or vegetable)

Trim excess fat from meat and cut into 1-inch/25 mm cubes. Let stand at room temperature 30 minutes; blot dry with paper towel. Refrigerate meat cubes if preparing ahead of time.

Pour oil into fondue pot or electric deep fryer. Place fork holder on pot. Set temperature to 350 to� 375� degrees F/180 to 220 degrees C. Do not fill fondue pot more than half full. (Oil can be heated in saucepan on stove and then carefully poured into fondue pot if pot is not electric.) Just under boiling temperature must be maintained to cook meat.

When oil is hot, spear one cube of meat and gently place in hot oil. Cook until browned and until desired doneness; 30 seconds to 1 minute for rare, 1 to 2 minutes for medium, 2 to 3 minutes for well-done. Remove from pot; blot on paper towel; transfer meat cubes to plate.� (Do not eat from cooking forks as the tines will be extremely hot.)

• Place fondue pot on top of a cutting board or protective, heat resistant mat or tray to protect surface from oil spatters.�
• Make sure� fondue pot rests on a level surface.�

Serve with a variety of sauces.�

Tangy Chili Sauce

1/2 cup/125 ml chili sauce or ketchup
1/4 cup/60 ml Watkins Steak Sauce
2 tbsp/30 ml Watkins Tangy Teriyaki Sauce
1/4 tsp/1.2 ml Watkins Garlic Granules
1/4 tsp/1.2 ml Watkins Dry Mustard
1/8 tsp/.06 ml Watkins Chili Powder
1/8 tsp/.06 ml Watkins Cayenne Pepper
1 tsp/5 ml lemon juice

Mix ingredients and serve in individual bowls with beef.

Tomato Horseradish Sauce

1 cup/250 ml sour cream
2 tbsp/45 ml Watkins Tomato and Horseradish Snack and Dip Seasoning
1 tsp/5 ml lemon juice

Mix ingredients and serve in small individual bowls, one for each guest.�

Sesame� Dipping Sauce

1/2 cup light soy sauce
1 Tbsp. sugar
1 Tbsp. finely chopped green onion
1 tsp. chopped garlic
1/2 tsp. finely grated ginger or 1/8 tsp. Watkins Ginger
1/2 tsp. sesame oil
1/2 tsp. sesame seeds

Mix all ingredents well. Makes about 1/2 cup.

� Creamy Horseradish Sauce

2 Tbsp. mayonnaise
2 Tbsp. sour cream
1-2 Tbsp. horseradish
1/2 tsp. lemon juice
1/4 tsp. sugar
2 tsp. chopped parsley
Dash of Watkins Paprika

Mix all ingredients together well. Refrigerate until served. Makes about 1/2 cup.

Dijon Sauce

1 cup whipping cream
1 Tbsp. Worcestershire sauce
2 Tbsp. Dijon coarse grain mustard
1 Tbsp. chopped parsley
Watkins Black Pepper, to taste
Salt, to taste

Whisk all ingredients together in sauce pan and simmer over medium heat for 10-15 minutes, until reduced by almost half. Remove from heat and whisk for an additional 2 minutes. Serve warm.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/jan15-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

More From Eleisia

• Blueberry Blintzes
• Irish Cream Glazed Bundt Cake
• Noodles Romanoff
• Cherry Walnut Scones
• Broccoli and Chicken Noodle Soup