A delightful beef fondue recipe paired with three flavorful dipping sauces, perfect for a cozy dinner or a special gathering.
Layer the sliced onions and beef slices in a dish, drizzle with olive oil, and refrigerate overnight.
Marinating overnight enhances the flavor of the beef.
Heat the olive oil in the fondue pot until it reaches a bubbling state, then maintain the heat using a Sterno burner.
Ensure the oil is hot enough to cook the beef quickly.
Dip the beef slices into the hot oil and cook to your preferred doneness.
Thin slices cook faster and more evenly.
Mix sour cream, Dijon mustard, and Worcestershire sauce in a bowl and refrigerate.
Chilling the sauce allows the flavors to meld together.
Combine butter and minced garlic in a bowl and refrigerate.
Use room temperature butter for easier mixing.
In a double boiler, combine white wine vinegar, water, and tarragon, then add egg yolks and stir constantly.
Stirring constantly prevents the egg yolks from curdling.
Slowly add butter while stirring, then finish with lemon juice, salt, and pepper. Adjust thickness with a drop of water if needed.
Adding butter gradually ensures a smooth sauce.
Serve the cooked beef with the three dipping sauces and enjoy.
Arrange the sauces in small bowls for easy dipping.
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