Posted by: Nancy K 11-13-99 6:35 AM
Fondue Bourguignonne
1 kg. (2 lb.) fillet steak
Tomato Sauce:
1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440 g. (14 oz.) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and pepper
1 tablespoon chopped fresh parsley
To make tomato sauce heat oil in a saucepan add shallots and cook gently until soft. Stir in garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to boil then reduce heat and simmer uncovered for about 30 minutes or until sauce has reduced and thickened.
Stir in parsley and serve hot or cold.
Cut steak into 1 inch cubes and put into a serving dish.
To serve: Spear a cube of meat with a fondue fork and immerse meat in hot oil to fry. Meat cube is cooked according to individual taste.
(Serves 4-6)