New Year's Eve Beef Fondue Extravaganza
Celebrate the arrival of the New Year with this exquisite beef fondue. A delightful centerpiece, this dish features tender cubes of beef, cooked to perfection in hot oil, allowing guests to personalize their dining experience. Served alongside a variety of rich dipping sauces, including creamy horseradish and velvety garlic butter, this recipe has been a cherished tradition in my family for years. We also include zesty salsa, sweet mango chutney, tangy cornichons, and soft boiled new potatoes to create a well-rounded and festive feast. With each bite, indulge in a blend of flavors that will make your New Year's Eve truly unforgettable.
N/A
Servings
533
Calories
21
Ingredients
Ingredients
Beef Sirloin or Top Round
2 lbs (cut into cubes)
Vegetable Oil
4 cups (for heating)
Onions
2 (sliced)
Olive Oil
1 dash (for drizzling)
Sour Cream
3/4 cup (for dipping sauce)
Prepared Horseradish
3 tablespoons (for dipping sauce)
Mustard
1/2 teaspoon (for dipping sauce)
Worcestershire Sauce
1 teaspoon (for dipping sauce)
Salt
to taste
Pepper
to taste
Egg Yolks
3
Butter
1 cup (melted)
White Wine Vinegar
2 tablespoons (for Béarnaise sauce)
Water
1 tablespoon (for Béarnaise sauce)
Salt
to taste (for Béarnaise sauce)
Pepper
to taste (for Béarnaise sauce)
Tarragon
1 teaspoon (for Béarnaise sauce)
Lemon Juice
1 teaspoon (for Béarnaise sauce)
Garlic
2 cloves (chopped for garlic butter)
Chives
1 teaspoon (chopped for garlic butter)
Butter
1/2 cup (softened for garlic butter)
Instructions
1
Prepare the beef by cutting it into bite-sized cubes. In a large bowl, layer the sliced onions and beef cubes, covering with a drizzle of olive oil. Cover the bowl with plastic wrap and refrigerate overnight to infuse the flavors.
2
The next day, heat the vegetable oil in a fondue pot until it reaches a bubbling temperature. Ensure the oil remains hot over a Sterno flame during serving.
3
Guests can dip the beef cubes into the hot oil using fondue forks, cooking the meat to their desired doneness.
4
For the horseradish sauce, combine sour cream, prepared horseradish, mustard, Worcestershire sauce, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
5
To prepare the garlic butter, mix softened butter, chopped garlic, chives, and salt and pepper in a bowl. Refrigerate until needed.
6
For the Béarnaise sauce, in a double boiler, combine white wine vinegar, water, and a pinch of pepper. Bring to a gentle simmer.
7
Once simmering, add the egg yolks, stirring constantly with a whisk to avoid scrambling.
8
Gradually add the melted butter while stirring, allowing the sauce to thicken.
9
Finish the Béarnaise by incorporating lemon juice, tarragon, and additional salt and pepper to taste. If the sauce is too thick, add a drop of water to reach desired consistency.
10
Serve the beef fondue hot with all dipping sauces and accompaniments arranged for guests to enjoy!
Nutrition Information
43
Fat
8
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the New Year's Eve Beef Fondue Extravaganza?
It is a festive centerpiece dish featuring tender beef cubes cooked in hot oil by guests, served with a variety of rich dipping sauces and traditional accompaniments.
What type of beef is recommended for this fondue?
The recipe suggests using 2 lbs of Beef Sirloin or Top Round, cut into bite-sized cubes.
How should the beef be prepared before cooking?
The beef should be cubed and layered with sliced onions and a drizzle of olive oil, then refrigerated overnight to infuse flavors.
Which oil is best for heating in the fondue pot?
The recipe calls for 4 cups of vegetable oil for heating in the fondue pot.
How do guests cook the meat?
Guests use fondue forks to dip the beef cubes into the hot oil, cooking them to their own preferred level of doneness.
What ingredients are in the creamy horseradish sauce?
The horseradish sauce contains sour cream, prepared horseradish, mustard, Worcestershire sauce, salt, and pepper.
How is the garlic butter prepared?
Mix softened butter with chopped garlic, chives, salt, and pepper, then refrigerate until needed.
What are the components of the Béarnaise sauce?
It is made using white wine vinegar, water, egg yolks, melted butter, lemon juice, tarragon, salt, and pepper.
How do you prevent egg yolks from scrambling in the Béarnaise sauce?
You must stir the egg yolks constantly with a whisk while cooking them in a double boiler over a gentle simmer.
What should I do if the Béarnaise sauce becomes too thick?
You can add a drop of water to the mixture to reach your desired consistency.
What other accompaniments are suggested for this feast?
The recipe suggests serving with zesty salsa, sweet mango chutney, tangy cornichons, and soft boiled new potatoes.
How many calories are in a serving of this beef fondue?
Each serving contains approximately 533 calories.
What is the protein content per serving?
The dish provides 30 grams of protein per serving.
How much fat does this recipe contain?
The recipe contains 43 grams of fat per serving.
How many carbohydrates are in this dish?
There are 8 grams of carbohydrates per serving.
How many total ingredients are needed for this extravaganza?
The recipe requires a total of 21 ingredients.
How is the oil kept hot during the meal?
The oil should be kept hot over a Sterno flame throughout the serving process.
Is there any preparation required the day before?
Yes, you should marinate the beef with sliced onions and olive oil in the refrigerator overnight.
Can the sauces be made ahead of time?
Yes, both the horseradish sauce and the garlic butter should be refrigerated until you are ready to serve.
What kitchen tool is needed for the Béarnaise sauce?
A double boiler is required to cook the sauce gently and avoid scrambling the eggs.
Is there any fiber in this recipe?
The nutritional data indicates the fiber content is null or negligible.
How much butter is used in the Béarnaise sauce?
The Béarnaise sauce specifically uses 1 cup of melted butter.
How much butter is used for the garlic butter?
The garlic butter uses 1/2 cup of softened butter.
What is the role of tarragon in this recipe?
Tarragon is used to season and provide a classic flavor to the Béarnaise sauce.
What tags are associated with this recipe?
Tags include fondue, beef fondue, new year's eve, dipping sauces, beef recipes, holiday recipes, and traditional dish.
Is there a specific serving size mentioned?
The specific serving size and number of servings are not provided in the raw data.
What type of vinegar is used for the Béarnaise?
The recipe specifically requires 2 tablespoons of white wine vinegar.
How is the garlic prepared for the butter?
The recipe calls for 2 cloves of garlic, finely chopped.
Is the onion used in the fondue pot?
No, the sliced onions are used during the overnight marination process to infuse flavor into the beef.
What is the source of the horseradish used?
The recipe calls for 3 tablespoons of prepared horseradish.