PRIZE-WINNING BEEF TENDERLOIN FONDUE (NO OIL)
Served to us at an elegant dinner party hosted by our friend, Anna Ivarsdottir, this amazing & easy-fix recipe won the 2nd place award for her in a cooking contest sponsored by Harvey's Bristol Cream (bottled by Harvey's of Bristol in Bristol, England since 1976). Per Wikipedia: "Contrary to popular belief, the term cream sherry does not reflect the use of any dairy ingredient. The popular story from the 1860s is that a visitor to the Harvey's cellars was given a taste of a new blend of sherry. When compared to Bristol Milk, she said 'If that be Milk, then this is Cream.' & the new blend was named." I must add "If this be 2nd place, then 1st place is beyond my imagination." & my best advice is to resist any temptation to improve this recipe. I guarantee you will want to linger at the table & savor every bite. Have I gushed enough? *Enjoy* ! :-)
Provided by twissis
Categories Steak
Time 10m
Yield 4 6 oz servings, 4 serving(s)
Number Of Ingredients 6
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.
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abraham charles
[email protected]This fondue was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making this recipe again.
Inko Letter
[email protected]I'm not sure what went wrong, but my fondue turned out really bland. I followed the recipe exactly, but it just didn't have any flavor.
Tumisang Calvin
[email protected]This recipe was a disaster! The beef was overcooked and the cheese was burnt. I don't think I'll be trying this recipe again.
Adrian Rogers
[email protected]The fondue was good, but I found the beef to be a bit tough. I think I might try using a different cut of beef next time.
Bd74 Income Roast
[email protected]This fondue was a bit too rich for my taste, but my friends loved it. The beef was tender and the cheese was melted perfectly. I think I'll try a different recipe next time.
Werner Beyers
[email protected]I was a bit skeptical about making fondue with beef, but I was pleasantly surprised! The beef was cooked perfectly and the fondue was delicious. I served it with a variety of dippers, and everyone loved it.
Stacey Buchan
[email protected]This recipe was easy to follow and the fondue turned out great! The beef was tender and the cheese was melted perfectly. I served it with bread, vegetables, and fruit, and everyone loved it.
Hassan KHALIF
[email protected]I've made this fondue recipe a few times now and it's always a crowd-pleaser. The beef is always tender and juicy, and the fondue is rich and flavorful. I love serving it with a variety of dippers, such as bread, vegetables, and fruit.
Rashmi Kavindya
[email protected]This fondue was a hit at my party! Everyone loved the tender beef and creamy cheese. It was also very easy to make, which is always a bonus. I will definitely be making this again.
Abdullah Meheraj
[email protected]Absolutely delicious and easy to make! The beef was tender and flavorful, and the fondue was creamy and cheesy. I served it with a variety of dippers, including bread, vegetables, and fruit, and everyone loved it. Will definitely be making this again