Fondue Bourguignonne

2 lb Fillet steak

-----FOR SAUCE----- 1 tb Oil

2 Shallots -- finely chopped

1 Garlic clove -- crushed

14 oz Can chopped tomatoes

2 tb Tomato puree

Salt and pepper 1 tb Parsley -- fresh fine

Chopped

To make tomato sauce, heat oil in a saucepan, add shallots and cook gently until soft. Stir in garlic, tomatoes with their juice and tomato puree. Season, bring to the boil. Reduce heat and simmer, uncovered for 30 minutes or until sauce has reduced and thickened. Stir in parsley and serve hot or cold. Cut the steak into 1 inch cubes and put in serving dish. Meat is then cooked in fondue and dipped in sauce. Recipe By : From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est