Steak Fondue

  • Beef filet – 6 oz per person
  • Cooking oil – recommend you use peanut oil.  The problem with olive oil is it has a very low smoking point.  I dislike the use of any type of corn oil.

Heat the oil and pour into your fondue pot.  Cut filet into bite size pieces, paying attention to the grain of the meat as described earlier.  Use your fondue forks, spear the meat and settle into the oil.  Serve with new potatoes.

Excerpt from, “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”.

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