8 Reviews of beef fondue with dipping sauces

From: Barb Gertz

On Jan 13, 2003

Chia you did it again, The fondue sauces are Delicious, I espically liked the Horseradish sauce. I also served baked potatoes andHerbed sauteed mushrooms with it , The Garlic butter was also great on the baked potato. DH liked the Bernaise Sauce. I put the oil in another pan and fried a Potato in it. Therefore the oil is not wasted.(a potato cleans the oil)

From: JillAZ

On Jan 3, 2007

I made only the horseradish sauce from this recipe as we like a broth fondue. The sauce is very good and will definately be made again. I did not rate with stars as I only made part of the recipe. Excellent sauce - thanks!

From: Kmac

On Oct 30, 2008

Love it! This is a traditional special occasion meal for us too...Christmas or New Years Eve, Valentines Day, Anniversary. A great way to relax over dinner! The sauces were great. We always served clarified butter, but LOVE the garlic butter here. If I might add one more of our super easy favorites, mix sour cream and A-1 sauce (about 2 parts to 1). Creamy with just the right amount of seasoning to perk up the steak chunks! I like to serve Steak Fondue with a Baked Potato and a big salad. I'm always suprised how many people have never had fondue. Suprise someone by planning this fun and yummy recipe!

From: -Sheri-

On Feb 16, 2007

I only tried the Garlic Butter and it was very good. Thank you for posting.

From: A Good Thing

On Apr 18, 2007

I did a fondue dinner and this was the main even. Hubby LOVED the steak (I used scotch fillet - rib eye equivalent?) and cubed it and cooked it in a hot cast iron skillet (instead of adding onion and oil and refrigerating). I also did some chicken breasts the same way. It was so yummy! For the horseradish sauce, we didn't have horseradish, so we used some nice Dijon mustard and a bit of wasabi (you know...that green stuff that goes on sushi) and cut back on the other mustard. This sauce was the hit of the sauces! For the Bearnaise sauce, I didn't change any ingredients but didn't have time to allow the butter to get soft. I ended up making this twice because the butter separated and we ate it in it's substandard, separated state - and it was still VERY good. Don't know what I did wrong...maybe too much butter? The garlic butter sauce was SUPERB! It's got bite! Can't wait to try it with grilled shrimp or snow crab legs! Thanks for this excellent recipe! Will be doing it again (and soon, I think).

From: Chef #598149

On Nov 6, 2008

I tried the horseradish sauce and the garlic butter to go with the beef, chicken and shrimp we cooked in the Imperial Fondue broth. I liked the horseradish sauce but a couple of people thought it lacked kick. Maybe a little less sour cream and a little more horseradish next time? The garlic butter was out of this world....but then I'm a huge garlic fan!! I doubled the garlic and was generous with the chives (I used dried chives). This tasted great with the shrimp and was really good on bread too!!

From: Chef Wannabe 007

On Sep 15, 2008

My favorite was the Bernaise.

From: Mama Jen

On Jan 1, 2008

Made the Bernaise sauce tonight to ring in the New Year 08' with my fondue set.. Yummy and makes a lot.. We have left-overs that we are planning on using as a mock holiday sauce tomorrow morning over eggs.. Thanks for the post..