Fondue with Beef Fillet and Three Sauces

Ingredients

• 800 g beef fillet (or roastbeef, cut into small cubes)
• 1 l oil (depending on pot size)
• 3 fresh egg yolks
• 1 tbsp light vinegar
• Lemon juice
• 0.5 tsp grated lemon zest
• 1 tsp Mustard
• Salt
• Pepper
• 200 ml olive oil
• 125 g quark
• 125 g plain yogurt
• 1 tbsp chopped parsley
• 0.5 cucumber
• 2 cloves garlic
• Salt
• Pepper
• orange chili sauce
• 2 shallots
• 2 cloves garlic
• 1 fresh red chili pepper
• 3 tbsp oil
• 3 tbsp vinegar
• 250 ml tomato juice
• 1 tbsp sugar
• 2 tbsp salt
• Pepper
• Salt
• Pepper
• 2 untreated organic oranges
• 1 tbsp Cornstarch

Instructions

1. 1.

   Season the meat cubes with salt and pepper, skewer them, and place in heated fat to cook.

2. 2.

   Serve alongside white bread as a side dish.

3. 3.

   Whisk together egg yolks, vinegar, lemon juice, lemon zest, mustard, salt, and pepper in a bowl. Slowly drizzle in oil while vigorously whisking or using a mixer until a creamy emulsion forms. Season with salt and pepper.

4. 4.

   Mix quark and yogurt well. Peel, halve, and pit the cucumber; finely dice it. Peel and finely chop garlic. Stir parsley, cucumber cubes, and garlic into the quark mixture and season with salt and pepper.

5. 5.

   Peel and finely mince shallots and garlic. Halve, deseed, wash, and finely chop the chili pepper. Heat oil and sauté shallots, garlic, and chili briefly. Deglaze with vinegar and tomato juice. Season with sugar, ketchup, salt, and pepper. Cover and simmer for about 5–7 minutes. Peel, filet, and cut oranges into small pieces; reserve the juice. Add orange pieces to the sauce. Mix cornstarch with orange juice and use it to thicken the sauce.