-
1
Cut the steak into 3/4-inch cubes and arrange on platter.
-
2
Fill a fondue pot half full with vegetable oil.
-
3
Heat on stove and transfer to burner.
-
4
To serve, the meat is picked up with fondue fork and immersed into hot oil until cooked to desired doneness.
-
5
Once cooked, the meat is dipped into accompanying sauces.
-
6
Combine all ingredients in a food processor and pulse 2 or 3 times.
-
7
Adjust seasoning.
-
8
Chill the sauce, covered, for at least 2 hours and up to 3 days.
-
9
Transfer the sauce to a serving dish.
-
10
In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid.
-
11
Cool and strain through a fine sieve.
-
12
In the top of a double boiler or a heatproof bowl, whisk the egg yolks until they become thick and sticky.
-
13
Whisk in the reduced vinegar mixture, salt, and pepper.
-
14
Place the pan or bowl over a saucepan of simmering, not boiling, water.
-
15
Whisk until mixture is warm, about 2 minutes.
-
16
(If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.)
-
17
The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
-
18
While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter.
-
19
As the mixture begins to thicken and become creamy, the butter can be added more rapidly.
-
20
Do not add the milk solids at the bottom of the melted butter.
-
21
Season the sauce, to taste, with fresh tarragon, salt, and pepper.
-
22
To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.
-
23
In a medium saucepan heat oil.
-
24
Add onions and garlic and saute until softened.
-
25
Add rest of the ingredients and cook at a simmer for about 15 minutes.
-
26
Thin out with water if necessary.
-
27
Wine Suggestions: White Wines: Fendant; Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled
