Fondue with Various Sauces

Ingredients

• 100 g low‑fat quark
• 3 tbsp quark (20% fat)
• 1 tbsp sweet mustard
• 1 tbsp medium‑spicy mustard
• 3 tbsp Lemon juice
• Salt
• ground pepper
• 1 tbsp chives
• 250 g crème fraîche
• 3 tbsp tomato ketchup
• 1 tbsp pickled green peppercorns
• a splash of Tabasco
• 1 Banana
• 100 g Yogurt (3.5% fat)
• 2 tbsp Curry Powder
• 1 lemon
• 800 g beef fillet
• 180 g cornichons (1 small jar)
• 180 g mixed pickles (1 small jar)
• 180 g silver onions (1 small jar)
• Vegetable oil for frying

Instructions

1. 1.

   For the mustard dip, whisk together both quark varieties, mustards and 2 tbsp lemon juice; season with salt and pepper and sprinkle with chives. For the pepper dip, mix 150 g crème fraîche, tomato ketchup, green peppercorns and Tabasco; taste and adjust. For the curry dip, peel and mash the banana, combine with remaining crème fraîche and yogurt, then season with curry powder, salt, pepper and 1 tbsp lemon juice.

2. 2.

   Cut the fillet into bite‑size cubes. Drain the cornichons, mixed pickles and silver onions, and arrange them on a platter with the meat and sauces. Heat oil on the stove, pour it into a fondue pot, and keep it hot over a rechaud.

3. 3.

   Skewer the meat onto fondue forks and cook in the hot fat to your liking; season and dip into the sauces.