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Beef Tenderloin Fondue

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"Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad."
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Ingredients

4 h 30 m servings 497
Original recipe yields 2 servings

Directions

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  1. 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.
  2. Remove beef from the marinade and pat dry with paper towels.
  3. 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.

Footnotes

  • Cook's Note:
  • Once you remove beef from the marinade and pat dry, use right away or store overnight.

Nutrition Facts


Per Serving: 497 calories; 17.9 17.8 52 141 2919 Full nutrition

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