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
BEEF FONDUE WITH SAUCES
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (1/2 cup of each sauce).
Number Of Ingredients 19
Steps:
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BEEF FONDUE WITH DIPPING SAUCES
this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.
Provided by chia2160
Categories Meat
Time P1DT3m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
- heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
- for horseradish sauce, mix all ingredients, refrigerate.
- for garlic butter, mix all ingredients, refrigerate.
- for bernaise sauce: combine vinegar, water and pepper in double boiler.
- add egg yolks, stir constantly.
- slowly add butter, stirring as it thickens.
- add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
FLAVORFUL FONDUE BROTH
My recent kitchen fire has caused me to become much more creative with my cooking. After a few weeks of grill and crock-pot recipes, I discovered I had a fondue pot! I also discovered that fondue cooking is an art, an adventure. Following is my attempt to recreate what I consider to be one of my fav's that will be made again and again! I've also found that this gets better with age. Freeze leftover broth, your next batch will be even more flavorful! Hope you enjoy as much as I did!
Provided by cylee
Categories < 4 Hours
Time 1h10m
Yield 1 qt
Number Of Ingredients 12
Steps:
- Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
- I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
- Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
- Possible additions:.
- For beef, 1T Worcestershire sauce.
- For chicken/shrimp, sliced fresh ginger and 1T soy sauce.
Nutrition Facts : Calories 905.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 0.7, Sodium 1459.5, Carbohydrate 76.7, Fiber 9.5, Sugar 15.4, Protein 13.8
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.
COQ AU VIN BROTH FONDUE
I first experienced this fondue at a popular chain restaurant. I've been trying to make it at home ever since. This is the closest I've come and it's always a big hit! Enjoy for a romantic dinner for 2 at home or prepare a larger quantity for a dinner party. Either way, we rarely have leftovers! Dip chicken, steak, veggies, etc.
Provided by gerke627
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 12.9 g, Fat 1 g, Fiber 2.4 g, Protein 2.8 g, Sodium 811.1 mg, Sugar 6.3 g
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 :
FONDUE BOURGUIGNONNE
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.
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