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FONDUE BOURGUIGNONNE

1kg (2 lb) fillet steak

1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley

To make the tomato sauce heat the oil in a saucepan add the shallots
and cook gently until soft.

Stir in the garlic tomatoes with their juice and tomato puree
(paste). Season with salt and pepper bring to the boil then reduce
heat and simmer uncovered for about 30 mins or until sauce has
reduced and thickened. Stir in the parsley and serve hot or cold.

Cut the steak into 1inch cubes and put into a serving dish. Each
person spears a cube of meat with a fondue fork and immerses the
meat in the hot oil to fry. The meat cube is cooked according to
individual taste.

(Serves 4-6)

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