Wednesday, April 30, 2014

Fondue Part 2--Steak!

As a follow-up to my last post about cheese fondue, I wanted to show some pictures of the steak fondue I tried.  It worked out well but next time I'll buy a higher quality steak such as ribeye vs. the round steak I used.


For dipping sauces, I used a combination of bottled sauce as well as one I mixed using dijon, olive oil, honey, and spices.  You can all of this in any old pan, but it's fun using the fondue set:


1 comment:

Unknown said...

I like the knife you are using!