Classic Beef And Lamb Fondue
Vegetable shortening
1 pound Beef tenderloin; cut into 3/4-inch cubes
1 pound Boneless leg of lamb; cut into 3/4-inch cubes
Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375ºF. Transfer the pot to a fondue burner with a high flame. Allow guests to cook their meat to their own taste. Serve with aioli, Roquefort mayonnaise and roasted red pepper and almond sauce. Yield: 4 to 6 servings
*Aioli: Mix 1 cup mayonnaise with 1 garlic clove, crushed through a press. Roquefort Mayonnaise: Mix 1/2 cup mayonnaise, 1/2 cup sour cream, 3 ounces crumbled Roquefort, and 1/4 teaspoon freshly ground pepper. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
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