Beef Tenderloin Fondue recipe

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Ingredients

¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 small garlic clove, minced
1 ¼ pounds beef tenderloin, cut into 1/2-inch cubes
1 (32 fluid ounce) container vegetable broth (such as Emeril's®)
½ cup dry red wine
3 green onions, chopped

Nutrition Info

497.2 calories
carbohydrate: 17.8 g
cholesterol: 141.1 mg
fat: 17.9 g
fiber: 2.9 g
protein: 52 g
saturatedFat: 6.3 g
servingSize: -
sodium: 2919.2 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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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