Beef for Fondue

[Kim Shook]

Getting ready for the decorate-the-tree fondue feast on Sunday. We have done this for years, using NY Strips or whatever lean steaks were available. What is the best cut to use for fondue? Oh, and should I marinate?

Ta! Kim

[Marlene]

I usually use tenderloin or sirloin for fondue. The strips are thin and flash cook so the meat needs to be a relatively tender cut to begin with. I don't usually marinade. It could make for an interesting meeting when the marinaded meat hits the hot oil, depending on what you use in the marinated. Just lots of different dipping sauces.

[Sunny Simmons Steincamp]

We've always used filet, no marinade... lots of dipping sauces.

Funny, our traditional fondue day is Easter!

**hugs**

Sunny

[Kim Shook]

Thank you, ladies! I think filet it is - we'll see whats available at Costco this morning! This is a really great tradition started by my MIL to make decorating the tree even more fun. We start with beef fondue with a bunch of different sauces (this year I'm doing curry, horseradish, bearnaise, steak sauce, & chimichuri), crudites and dips and good, crusty bread. Dessert is chocolate fondue with lots of dippers - macaroons, pound cake, dried fruit, etc. I'm doing Toblerone fondue for the first time tomorrow.

Ta, again!

Kim