MARINATED TENDERLOIN FONDUE
When I was a kid in the 1970's, Mom made fondue a lot. She served this meaty version every New Year's Day. Now I carry on that fun tradition with my own family.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Pour into two large resealable plastic bags; add pork to one bag and beef to the other. Seal bags and turn to coat; refrigerate for 2 hours, turning occasionally. Drain and discard marinade. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until pork juices run clear and beef reaches desired doneness.
Nutrition Facts :
BEEF TENDERLOIN FONDUE
Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad.
Provided by betsyjane
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 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, Sodium 2919.2 mg, Sugar 8.3 g
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.
MARINATED BEEF FONDUE
Make and share this Marinated Beef Fondue recipe from Food.com.
Provided by JLBurnell
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat.
- Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
- Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate.
- In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
- Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°.
- Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.
Nutrition Facts : Calories 4321.3, Fat 412.1, SaturatedFat 77.7, Cholesterol 456.1, Sodium 4151.5, Carbohydrate 21.9, Fiber 1.8, Sugar 12.8, Protein 138.3
MARINATED BEEF FONDUE
"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 361 calories, Fat 23g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 590mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.
MEAT FONDUE
Revisit an 80s dinner party classic - the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
Provided by Emma Freud
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
- When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
- Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
- Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.
Nutrition Facts : Calories 321 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.84 milligram of sodium
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