Using ingredient fillet steak
Fondue Bourguignonne
- 2 shallots (finely chopped)
- 1 garlic clove (crushed)
- 525 gr fillet steak
- 260 gr tomatoes (chopped)
- 18 gr tomato puree
- 16 ml oil
- 2 gr parsley fine (fresh)
Teriyaki Fondue
- 2 garlic (cloves crushed)
- 1 head chinese leaves
- 525 gr fillet steak
- 250 gr beansprouts
- 120 ml fluid soy sauce
- 90 ml dry sherry
- 90 ml sunflower oil
- 16 ml wine vinegar
- 14 gr soft brown sugar (light)
- 2 gr ginger (ground)