• 6-8oz sirloin steak per person cut into thin strips (similar size to stir fry). Place into individual ramekins per person.


  • 2 tins of Baxter’s beef consommé per fondue pot with a glug of sherry or cognac. 
  • Pepper to taste.  

Vegetables and Salads

  • Small or new potatoes (enough for how many people are dining)
  • Green salad of your choice


The sauces are created using a combination of mayonnaise, cream, crème fraîche or plain yoghurt, to taste into ramekin dishes. 

All the sauces can be made in advance.

Garlic Mayonnaise 

  • 3tbsp of mayonnaise
  • 1 grated or crushed garlic clove
  • A squeeze of lemon

Marie Rose

  • 3 tbsp mayonnaise
  • A squirt of tomato ketchup
  • A few drops of Worcestershire sauce
  • Add chilli/Tabasco sauce for those who like it spicy

Tomato and Basil

  • 2 medium (or 8 mini) tomatoes skinned (by immersing in boiling water and chopped
  • 1 tbsp of chopped basil
  • Salt and pepper to taste

Curry Mayonnaise

  • 2 tbsp mayonnaise
  • 1 tbsp crème fraîche
  • 1 tbsp cream
  • 1 tsp curry powder (more to taste)
  • A touch of apricot jam or mango chutney

Salted Peanuts

  • Enough to fill a ramekin, crushed using a rolling pin or other suitable implement!

Horseradish Sauce:

  • 2 tbsp of horseradish sauce
  • 2 tbsp sour cream or cream or a mix 

Chilli Salsa 

  • 3 tbsp white wine vinegar
  • 2 tsp sugar
  • 1 grated garlic clove
  • 1 medium chilli finely chopped (add more chilli for those who like it)

Mustard Sauce

  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp of grainy mustard  
  • A dash of sugar to taste

Mushroom Sauce

  • 100g sliced mushrooms
  • half an onion finely chopped
  • 1 tbsp of flour
  • 30ml of red wine, Madeira, cognac or sherry
  • 150ml cream
  • Salt and pepper to taste

Vegetables (Optional)

  • Mini button mushrooms
  • Mini cauliflower florets
  • Mini brocolli florets

Other Items (Optional)

  • To cut through the richness have some Cornichons on the side.  
  • Similarly some chopped batons of carrot add freshness