John Myers
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Fondue with Three Kinds of Meat and Five Sauces
The perfect fondue with three kinds of meat and five sauces recipe with a picture and simple step-by-step instructions.
fondue
- 250 g Beef fillet
- 250 g Pork tenderloin
- 250 g Turkey breast
- 1,5 liter Sunflower oil
Sauce 1:
- 250 g Cream of horseradish
- 150 g Cranberries from the glass
Sauce 2:
- 250 g Crème fraîche with herbs
- 1 bunch Chives
Sauce 3:
- 100 g Lion mustard
- 100 g Dijon mustard
- 100 g Mustard sweet
Sauce 4:
- 1 shot Olive oil
- 300 ml Balsamic vinegar
- 10 Pc. Armagnac plums, pickled
- 1 tbsp Plum jam
fondue
- Cut the meat into small, bite-sized pieces.
Sauce 1-4:
- Mix the ingredients for each of the first five sauces.
Sauce 5:
- For the balsamic vinegar reduction, deglaze the olive oil with approx. 300 ml of balsamic vinegar and let it reduce. Then add 10 pickled plums. Refine with a large spoon of plum must.
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