Fondue Bourguignonne

Course : Fondues
Serves: 4-6
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2 pound fillet steak
1 tablespoon oil
2 small shallots finely chopped
1 clove garlic crushed
44 grams chopped tomatoes -- (14oz)
2 tablespoons tomato puree -- (paste)
1 teaspoon salt and peppr
1 tablespoon chopped fresh parsley

Preparation / Directions:

To make the tomato sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold. Cut the steak into 1inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the meat in the hot oil to fry. The meat cube is cooked according to individual taste.


Nutritional Information:

143 Calories (kcal); 14g Total Fat; (83% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 130mg Sodium

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