Filet Mignon and Shrimp Fondue

  1. To prepare the marinade: In a small bowl, stir together the lemon juice, olive oil, garlic, green onion, and herbs, Put the beef into a resealable bag, pour in the marinade, and marinate, sealed, in the refrigerator for 1 to 2 hours, Bring to room temperature before cooking.
  2. Fill a metal fondue pot one-third full with oil and heat the oil to 375F, or until a cube of bread browns in 30 seconds, Drain the meat, pat dry; and set out with the shrimp and 2 to 4 of the sauces.
  3. With fondue forks or heat-proof chopsticks, cook the meat until medium-rare, about 2 minutes, and cook the shrimp until it turns pink, 1 to 2 minutes Dip into the sauces.

freshly squeezed lemon juice, olive oil, garlic, green onion, fines herbes, filet, peanut oil, shrimp, basil, horseradish, sour cream, chilepeanut sauce

Taken from www.cookstr.com/recipes/filet-mignon-and-shrimp-fondue (may not work)

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