Learn how to make beef appetizer recipes. There are many but if you really want to please your guests serve them delicious tender chunks of beef with a selection of fondue dipping sauces.
Fondue recipes originally consisted of bread dipped on long forks into French or Swiss cheese sauces. In the 1950s or 1060s, the term “fondue” was regenerated. This dish spread into other parts of the world and also expanded to include more ingredients.
If you are having guests and you need to serve a hearty appetizer, maybe a cocktail party, try the following recipe. It also goes well on a buffet or any time your invitation list includes guests who like beef. They will love your selection!
NOTE: The beef tenderloin can also be precooked and served in a warmer with the sauces but many people love the idea of cooking their own meat. For a cheaper version but also very good, try making a meatball recipe and serving with the dipping sauce recipes.
Preheat oven to 350F degrees.
Combine all ingredients and blend well; shape into 1/4 cup small balls.
Bake about 45 minutes and keep warm in a chafing dish; serve with dipping sauce recipes.
Learn how to make beef appetizer recipes to serve with this barbeque sauce.
Combine and blend all ingredients in a medium saucepan.
Cook over medium heat stirring until mixture bubbles; chill.
This apricot sauce recipe is easy to make and the sweet sour flavor goes well when you learn how to make beef appetizer recipes.
Combine and blend all ingredients in a small saucepan.
Cook over medium heat while stirring until mixture bubbles; chill.
This horseradish sauce recipe not only goes well with any beef appetizer recipes but try it on a thinly sliced beef sandwich. It is delicious!
Combine all ingredients and chill.
This French recipe was originally made with clarified butter which makes it much richer; I use all the butter.
NOTE: After you slowly melt butter, clarified butter is only the fat which rises to the top; the liquid milk is at the bottom. Most of the top restaurants use clarified butter instead of the entire butter which makes the dishes much richer in fat.
Combine wine, vinegar, green onion, tarragon, chervil and black pepper in a small saucepan.
Cook over low heat until liquid is reduced to half; cool.
Put egg yolks in blender and blend until frothy; blend in cooled vinegar mixture.
Add melted butter slowly while blender is on low speed.
Put mixture in a double boiler and stir over hot water (not boiling) about 3 minutes.
Add parsley and let cool.
Combine mustard, wine, sugar and salt in a saucepan; bring to a boil while stirring.
Mix flour in water and stir into mustard sauce.
Reduce heat and simmer for 10 minutes or until thickened while stirring.
Trim fat off meat, slice paper thin and cut into 8 to 10 pieces (5X2 inch pieces)
Trim and cut onions into two to three inch lengths; divide into 8 or 10 groups of pieces.
Roll a slice of beef around a group of onions; secure with wood picks or strings.
Repeat with remaining beef and onions.
Heat oil in a large skillet over medium heat; add rolls and sauté until evenly browned turning often.
Reduce heat and add soy sauce, sugar, sake and stock; cook another 3 minutes.
Remove rolls from skillet and cool slightly.
Cook pan juices until reduced in half; discard picks and return beef to skillet.
Add rice wine and shake pan constantly to glaze; cut each roll in half and arrange on platter.