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Ingredients
- 2 1/2 lb Filet mignon or possibly any other tender cut
- 5 c. Beef broth Salt and pepper to taste
- 1 x Egg yolk
Method
- 1.
- Freeze beef 3 to 4 or possibly hrs till very hard, so you can slice it paper like.
- 2.
- Slice beef as thin as possible.
- I use an electric slicer.
- 3.
- Transfer slices to a plate
- 4.
- If you're doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill
- 5 To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips.
- Bring fondue pot to the table and place it covered on top of its base.
- Each guest takes a slice of beef with fondue fork, cooks it in the broth and dips it into one of the sauces.
- 4.At the end the broth is served with an egg yolk
