BEEF FONDUE RECIPES RECIPES
BEEF TENDERLOIN FONDUE RECIPE | ALLRECIPES
Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad.
Provided by betsyjane
Categories Everyday Cooking
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
- Remove beef from the marinade and pat dry with paper towels.
- Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
Nutrition Facts : Calories 497.2 calories, CarbohydrateContent 17.8 g, CholesterolContent 141.1 mg, FatContent 17.9 g, FiberContent 2.9 g, ProteinContent 52 g, SaturatedFatContent 6.3 g, SodiumContent 2919.2 mg, SugarContent 8.3 g
BEEF FONDUE AND DIPPING SAUCES RECIPE - PILLSBURY.COM
Family Ties This is a fun dipping dish to enjoy with your family, and with so many sauces to choose from, there's bound to be one your kids will gobble up. If you're short on time and want to skip making the homemade sauces, look for premade Asian, Cajun and béarnaise dipping sauces at your supermarket.
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 23
Steps:
- To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.
- To prepare curry dip, in small bowl, combine all ingredients; blend well.
- To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.
- To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.
- At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.
- Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces.
Nutrition Facts : Calories 320 , CarbohydrateContent 1 g, CholesterolContent 95 mg, FatContent 1 , FiberContent 0 g, ProteinContent 37 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 90 mg, SugarContent 0 g, TransFatContent 1/2 g
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When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. —Margaret Inman, Fort Pierce, Florida
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Calories 361 calories per serving
- In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.
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Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.
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- To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt
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