This meal was interesting. It wasn’t amazing, it wasn’t terrible, I just don’t know how else to describe it. I have never been able to master cooking meat in a fondue pot so this time I tried it in a cast iron skillet but I wasn’t much more successful. The flavor was good but it wasn’t cooked to the right doneness. This is adapted from The Fondue Cookbook.
- 1 1/4 lbs sirloin or rump steak
- 2 tbsp grated horseradish
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt and freshly ground black pepper
- 1 pt oil, for frying
Trim and cut the steak into strips and place in a shallow dish. Mix together the horseradish, oil, vinegar and seasoning, then pour over the beef. Stir, cover lightly, and leave to marinade in the refrigerator for at least 30 minutes. Stir occasionally during this time.
Heat the oil in the fondue pot to 375 degrees, then carefully place over the lit burner. Drain the beef and spear onto the fondue forks. Cook in the hot oil for 2 to 4 minutes or according to personal taste.