400g beef tenderloin cut into cubes
Corn oil for frying
For the mayonnaise sauce
One cup (chalice) of mayonnaise
Two soup spoons of ketchup
One dose of cognac
For the tartar sauce
One cup (chalice) of mayonnaise
Two soup spoons of finely chopped pickle
One half soup spoon of anchovy paste, finely chopped
One hard-boiled egg, finely chopped
For the mustard sauce
One cup (chalice) of mayonnaise
One soup spoon of heavy cream
One soup spoon of mustard
To taste: salt and black pepper
For the spring sauce
One cup (chalice) of mayonnaise
One soup spoon of heavy cream
One minced garlic clove
One half cup of chopped fresh parsley, to taste
To taste: salt and black pepper
For the honey and orange sauce
One tablespoon of cornstarch
One half cup of freshly squeezed orange juice
One half cup of honey
One quarter cup of mustard
One quarter soup spoon of grated ginger
Instructions
400g beef tenderloin cut into cubes
Corn oil for frying
For the mayonnaise sauce
One cup (chalice) of mayonnaise
Two soup spoons of ketchup
One dose of cognac
For the tartar sauce
One cup (chalice) of mayonnaise
Two soup spoons of finely chopped pickle
One half soup spoon of anchovy paste, finely chopped
One hard-boiled egg, finely chopped
For the mustard sauce
One cup (chalice) of mayonnaise
One soup spoon of heavy cream
One soup spoon of mustard
To taste: salt and black pepper
For the spring sauce
One cup (chalice) of mayonnaise
One soup spoon of heavy cream
One minced garlic clove
One half cup of chopped fresh parsley, to taste
To taste: salt and black pepper
For the honey and orange sauce
One tablespoon of cornstarch
One half cup of freshly squeezed orange juice
One half cup of honey
One quarter cup of mustard
One quarter soup spoon of grated ginger
Instructions
In a fondue pot, heat the oil
Place the pot over a stand and bring it to the table
Pierce each piece of beef with a special fondue fork and fry the meat until you reach your desired level of doneness (undercooked, cooked through, or well done)
Remove the meat from the oil and serve it in a small bowl
Sides: potato chips; pickled cucumber; pickled onion; tomato and cucumber salad seasoned with salt, lemon, olive oil, and parsley
Mayonnaise sauce
Mix all the ingredients well and serve in a small bowl
Tartar sauce
Mix the mayonnaise and hard-boiled egg
Add the anchovy paste and pickles and mix well
Mustard sauce
Mix the mayonnaise and heavy cream
Add the mustard and season with salt and black pepper to taste
Spring sauce
Pulse all the ingredients in a blender until they form a smooth cream
Honey and orange sauce
Dissolve the cornstarch in the freshly squeezed orange juice
Heat it over low heat while stirring constantly
Add the remaining ingredients and let it cook for approximately 5 minutes.
