Holiday Fondue Plate
Servings
28 oz. platter
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Ingredients
- 142 g. Top Sirloin Steak
- 170 g. Recipe: Creme de Brie Fondue
- 142 g. Recipe: Pickled Asparagus
- 85 g. Recipe: Marinated Cremini Mushrooms
- 113 g. Bell Peppers, assorted colours
- 56 g. Baby Rainbow Carrots
- 43 g. Prosciutto, sliced
- 43 g. Pretzel Bites
Recipe Preparation
- Heat a char-grill to high
- Cut the steak into 5 pieces that are about the same size.
- Place the steak in a small bowl and toss in the oil blend. Season with salt and pepper, as desired.
- Maintain the fondue in a steam well pan at 74°C (165°F) so it can be ladled in 170 g. portions into serving vessels.
- Grill the steaks pieces to the desired texture and remove to a quarter sheet tray lined with a roasting rack.
- Plate the fondue crock in the centre of a large bowl with high tapered walls. Place each ingredient around the fondue—a nest of shaved prosciutto, a stack of marinated mushrooms, the asparagus, peppers, carrots, pretzel bites and steak. Serve immediately.
English 
French 
