Best 3 Beef Tenderloin Fondue Recipes

BEEF TENDERLOIN FONDUE

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.

PRIZE-WINNING BEEF TENDERLOIN FONDUE (NO OIL)

Steps:

• Using paper towel, pat the shaved meat slices to remove any excess moisture. Prepare 2 plates for the table by dividing the shaved meat & sliced onion rings. Put 1 plate at ea end of your table & place the fondue pot stand in the center of the table.
• Heat the 1st 4 ingredients to a simmering boil on the stove-top & transfer the mixture to a 2-3 qt capacity fondue pot. Put the pot on its stand at the table & light the heat source.
• Let the fun & pleasure commence as ea person uses their fondue forks to spear the onion rings + shaved meat & cook it to their desired doneness in the fondue pot.
• NOTES: The meat will be fork-tender, have a decidedly Asian flavor from the soy sauce & is best served w/steamed white rice. As a side-dish, Anna served snap peas w/a light balsamic glaze & coarsely broken walnuts. The combo was excellent w/the tenderloin & rice.

BEEF TENDERLOIN FONDUE

Steps:

• 1. Pour oil into fondue cooker to depth of about 1 1/2-2 inches or per manufacturers suggestions for your set. Place over direct heat on stove at heat oil to 425 degrees (or just below smoking point.) Then carefully take to table or serving area and place over heating unit. Have beef cubes at room temperature in serving bowl. Set out small bowls of butters and sauces. Spear meat cubes (4 at a time, one per person) with fondue forks and cook in oil til desired doneness. Dip in butters and sauces of choice, (see below). Nice served with shrimp cocktail, broiled bacon-wrapped smoked oysters, toasty warm french bread, fruit and cheese platter, vegetable dips, beers and wines, and of course dessert! If you have a second fondue pot, try a chocolate fondue! If not, my French Silk Chocolate Pie is always appreciated!
• 2. Garlic Parsleyed Butter: Whip together 1 stick softened butter with 1 Tbl. fresh chopped parsley and 1 minced garlic clove. Makes a 1/2 cup.
• 3. Anchovy Butter: Drain one 2-ounce can anchovies; place into mixer with 1 stick soft butter, 2 Tbl. olive oil, 1/2 tsp. paprika and an 1/8 tsp. pepper. Mix til smooth. Makes 1 cup.
• 4. Sour Cream Horseradish Sauce: Combine 1 cup sour cream, 3 Tbl. drained prepared horseradish, 1/4 tsp. salt and a dash of paprika. Chill. Makes 1 1/4 cups.
• 5. Tomato Steak Sauce: Mix one 8 oz. can tomato sauce, 1/3 cup A-1 Steak Sauce, 2 Tbl. brown sugar, 2 Tbl. canola oil and salt & pepper to taste. Bring to a boil in very small pan on stove, or dish in microwave. Stir well. Serve hot. Makes 1 1/2 cups.