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| 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."
Ingredients :
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 small garlic clove, minced
- 1 1/4 pounds beef tenderloin, cut into 1/2-inch cubes
- 1 (32 fluid ounce) container vegetable broth (such as Emeril's®)
- 1/2 cup dry red wine
- 3 green onions, chopped
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 4H30M |
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- 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.
Notes :
- Once you remove beef from the marinade and pat dry, use right away or store overnight.
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