🍽️ Meat Fondue with Side Dishes

Name: Meat Fondue with Side Dishes
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g beef tenderloin; 600 g pork tenderloin; 1 l oil; 2 small eggplants; salt; 2 tbsp white wine vinegar; 8 tbsp olive oil; pepper from the mill; 500 g tomatoes; 2 onions; 1 tbsp white wine vinegar; 1 tbsp olive oil; salt; pepper from the mill; 1 pinch sugar; 1 tbsp finely chopped parsley; 500 g green beans; salt; 1 red onion; lemons (use the juice); 1 tbsp olive oil; pepper from the mill

663 kcal · 30 min · 4 servings

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Ingredients

600 g beef tenderloin
600 g pork tenderloin
1 l oil
2 small eggplants
salt
2 tbsp white wine vinegar
8 tbsp olive oil
pepper from the mill
500 g tomatoes
2 onions
1 tbsp white wine vinegar
1 tbsp olive oil
salt
pepper from the mill
1 pinch sugar
1 tbsp finely chopped parsley
500 g green beans
salt
1 red onion
lemons (use the juice)
1 tbsp olive oil
pepper from the mill

Instructions

1. Rinse the eggplants under cold running water and slice them into thick rounds. Sprinkle the slices lightly with salt and let them rest for ten minutes. Then, pat them dry with kitchen paper and drizzle with a splash of white wine.
2. Heat the olive oil in batches in a non-stick frying pan. Fry the eggplant slices until golden brown on both sides. Season with pepper and let them drain on a plate lined with kitchen paper.
3. Cut a small cross into the bottom of the tomatoes. Pour boiling water over them for one minute, shock them immediately in cold water, and peel off the skin. Quarter the tomatoes, remove the seeds, and dice the flesh into small cubes.
4. Peel the onions and dice them into small cubes as well. Mix the tomato cubes with the onions, vinegar, and a splash of olive oil. Season the mixture with salt, pepper, and a pinch of sugar, and fold in the chopped parsley.
5. Rinse the beans, trim the ends, and cut them into bite-sized pieces. Boil them in salted water for eight to ten minutes. Drain them in a colander, rinse with cold water, and let them drain well.
6. Peel the onion and cut it into thin strips. Mix the drained beans with the onion strips, lemon juice, and olive oil. Finally, season the salad with salt and pepper.
7. Cut the meat into small, even cubes. Arrange all the side dishes on a large platter. Heat the oil in a pot on the stove, pour it into a fondue pot, and place it on a chafing dish. Serve the fondue with various dips and sauces.

Nutrition per serving

kcal: 663
Protein: 18 g · Fett/Fat: 65 g · Carbs: 4 g