Beef Fondue with Sauces

"When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times since then."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

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Reviews

Read all reviews 40
  1. 57 Ratings

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Most helpful positive review

I had a fondue party and used a wine broth to cook the proteins (schrimp, filet mignon, chicken and scallops). I made the curry and dijon sauces. Both were a big hit! There is a "wine broth" ...

Most helpful critical review

The seasonings in these were good, but I did not care for the mayonaise base at all. Next time I will try sour cream or cream cheese.

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I had a fondue party and used a wine broth to cook the proteins (schrimp, filet mignon, chicken and scallops). I made the curry and dijon sauces. Both were a big hit! There is a "wine broth" ...

I have made beef fondue since the '70s using peanut oil as it smokes less than regular vegetable oil. I also create at least one non-creamy sauce, i.e. chili sauce or sweet & sour. One note: DO ...

These sauces are incredible!! We fondue fairly often with our kids,and always had a hard time finding the "perfect" sauces...usually resorted to jarred horseradish sauce. The curry sauce is my...

I would rate this a 5 if it gave a recipe for broth rather than suggesting to cook with oil. I made the three sauces listed and the curry sauce was the biggest hit among us and our company. We...

We marinated beef fillet and pork tenderloin with the Marinated Beef Fondue recipe, but dipped both cooked meats in these delicious sauces. I really enjoyed (and highly recommend) pork with the...

I had a fondue party for 11 people, which I do not recommend, but I do recommend these sauces! They were the perfect touch to spice up our fondue. We used broth instead of oil to cook our meat...

Use Peanut Oil not vegetable oil, it stands up to heat better and tastes SO good!

Very good recipes. The sauces are delicious. I decided to toss the meat with chopped garlic, salt and a touch of olive oil which I found to make it even better. I, however, loved the sauces j...

Made this for my daughter's bday. This recipe brought back fond memories. My mother used to make a bunch of sauces with our fondue as a kid. (Don't think curry was popular in the early 70s th...

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