The ultimate French convivial dinner: beef tenderloin cubes cooked at the table in hot oil, served with three homemade low-carb sauces — a light béarnaise, a quick tomato-herb sauce, and a classic aïoli. A festive, interactive dish that is naturally very low-carb.
Prepare the meat: pat dry with paper towels. Cut into regular 2 cm cubes. Season lightly and arrange on a serving plate. Refrigerate until ready.
Make the aïoli: whisk egg yolks with crushed garlic, Dijon mustard, and lemon juice. Add olive oil in a very thin, slow drizzle while whisking constantly until thick and creamy. Season and refrigerate.
Make the béarnaise: reduce the tarragon vinegar with the minced shallot in a small saucepan over low heat until almost dry. Cool slightly, then whisk in the egg yolks. Over very gentle heat (or a bain-marie), whisk continuously while adding butter piece by piece until the sauce thickens to a velvety consistency. Stir in the tarragon, season, and keep warm.
Make the tomato sauce: warm olive oil in a small pan over low heat. Add the garlic for 30 seconds, then stir in the tomato purée and herbes de Provence. Simmer 3–4 minutes. Season and set aside.
Heat the fondue oil: fill the fondue pot with sunflower or grapeseed oil and heat to 175–180°C (350°F) on the stove. Transfer carefully to the fondue burner at the table.
Serve: bring the beef platter, three sauces, and fondue forks to the table. Each guest spears a cube and cooks it in the hot oil for 1–3 minutes depending on desired doneness, then dips in their choice of sauce.
Safety: keep the fondue pot stable and never leave hot oil unattended. Keep a lid nearby to smother any flame.
Very few carbs per serving — entirely from the dipping sauces, the beef itself contributes zero. Use your usual dosing method agreed with your care team to dose precisely for this minimal carb load. The very high fat content (béarnaise and aïoli are mostly fat) can significantly delay gastric emptying and glucose absorption by 1–3 hours post-meal — monitor your blood sugar for several hours and log the result in your journal. If you add bread to the table, count those carbs separately.
