30 min
Type of dish: Meats, Finger foods
Temperature: Hot
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Fillet steak 0.267 kg
Potatoes 0.133 kg
Pumpkin 0.133 kg
Pineapple 0.133 kg
Olive oil 0.033 l
Gruyere cheese 0.067 kg
Block cheese 0.067 kg
Blanco pescador white wine, bottle 0.033 l
Spinach 0.1 kg
Table salt 2.333 g
Ground white pepper 1.0 g
Elaboration

For the sirloin:

  • Remove the fat from the meat and cut into 1.5 cm cubes.
  • Season with fine salt and white pepper and set aside.

For the garnish:

  • Chop potato, pumpkin and pineapple into 1.5 cm cubes.
  • Cook the pumpkin on the griddle and sauté the potatoes and pineapple.

For the fondue:

  • Place the fondue cheese mixed with some white wine in a pot.
  • Leave on the griddle at a low heat so it melts.

For the decoration:

  • Fry a spinach leaf and set aside.

HOW TO SERVE

  • Fry the steak and the potatoes.
  • Heat up the pumpkin and pineapple in a pan.
  • Place the fondue in a previously heated small glass. Decorate the glass with the fried spinach leaf.
  • Place the potato, pumpkin, pineapple and sirloin around the fondue.
  • Serve with fondue forks or skewers.
Nutritional information (1 portion)
Fiber 2.03 g
Saturates 6.59 g
Monounsaturated fatty acids 8.44 g
Polyunsaturated fatty acids 1.03 g
Cholesterol 63.1 mg
Calcium 248.93 mg
Iron 2.52 mg
Zinc 2.96 mg
Vitamin A 177.8 ug
Vitamin C 14.83 g
Folic acid 37.48 ug
Salt (Sodium) 453.48 mg
Sugars 3.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.