Meat fondue

Fondue set no. 0085

4 port

Ingredients:
500 - 600 g of fillet of beef, or minute steaks
1 onion
Half a bottle of red wine
7 dl of water
Half a dl of concentrated veal broth
2 tsp of soy
Half a dl of dry sherry (may be omitted)

Preparation:
1. Cut the meat into one centimetre thick slices or mouthfuls.
2. Chop up the onion and put it into a pan. Add the wine,
water, veal broth and soy and bring to the boil. Leave to simmer for a few minutes. Flavour the broth with a dash of dry sherry.
3. Put the meat and extras on the table.
4. Strain the broth in a fondue pot and place it on a low flame on the table. Pierce the meat on long-handled fondue forks and boil it in the broth.

Suggestions extras:
Cornichons
Pickled onions
Red onions
Savoy cabbage
Mushrooms

Sauces:
Salsa, barbecue, tartar, mayonnaise