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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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Once you remove beef from the marinade and pat dry, use right away or store overnight.

Nutrition Facts

497 calories; protein 52g 104% DV; carbohydrates 17.8g 6% DV; fat 17.9g 28% DV; cholesterol 141.1mg 47% DV; sodium 2919.2mg 117% DV. Full Nutrition
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