Best 3 Beef Tenderloin Fondue Recipes
Indulge in the exquisite culinary experience of beef tenderloin fondue, a delectable dish that combines the richness of tender beef with the creamy indulgence of melted cheese. Savor every bite of succulent beef tenderloin, expertly cooked to your desired doneness and artfully arranged on skewers, ready to be dipped into a pot of velvety cheese fondue. This fondue extravaganza offers a variety of tantalizing cheese blends, ensuring a symphony of flavors to please every palate. Dive into the classic Swiss cheese fondue, rich and nutty, or venture into more adventurous territory with the tangy blue cheese fondue or the spicy pepper jack fondue. Accompany these delectable morsels with an array of tempting dipping sauces, from the sweet and tangy horseradish sauce to the savory Worcestershire sauce, each adding a unique dimension to the fondue experience. And to complete this epicurean journey, explore the delightful selection of side dishes, including roasted vegetables, crusty bread, and fresh fruits, all designed to complement the fondue's rich flavors.
Check out the recipes below so you can choose the best recipe for yourself!
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 TENDERLOIN FONDUE
This was always a very special treat when I was a kid! My mom and dad did this every now and then when they'd have a holiday party or card party. And a few times we'd do it just the family! It was always a blast! Definately going to have to ask Santa for a fondue pot as my set disapeared many years ago. Sounds like a fun plan for...
Provided by Kelly Williams
Categories Beef
Time 15m
Number Of Ingredients 3
Steps:
- 1. Pour oil into fondue cooker to depth of about 1 1/2-2 inches or per manufacturers suggestions for your set. Place over direct heat on stove at heat oil to 425 degrees (or just below smoking point.) Then carefully take to table or serving area and place over heating unit. Have beef cubes at room temperature in serving bowl. Set out small bowls of butters and sauces. Spear meat cubes (4 at a time, one per person) with fondue forks and cook in oil til desired doneness. Dip in butters and sauces of choice, (see below). Nice served with shrimp cocktail, broiled bacon-wrapped smoked oysters, toasty warm french bread, fruit and cheese platter, vegetable dips, beers and wines, and of course dessert! If you have a second fondue pot, try a chocolate fondue! If not, my French Silk Chocolate Pie is always appreciated!
- 2. Garlic Parsleyed Butter: Whip together 1 stick softened butter with 1 Tbl. fresh chopped parsley and 1 minced garlic clove. Makes a 1/2 cup.
- 3. Anchovy Butter: Drain one 2-ounce can anchovies; place into mixer with 1 stick soft butter, 2 Tbl. olive oil, 1/2 tsp. paprika and an 1/8 tsp. pepper. Mix til smooth. Makes 1 cup.
- 4. Sour Cream Horseradish Sauce: Combine 1 cup sour cream, 3 Tbl. drained prepared horseradish, 1/4 tsp. salt and a dash of paprika. Chill. Makes 1 1/4 cups.
- 5. Tomato Steak Sauce: Mix one 8 oz. can tomato sauce, 1/3 cup A-1 Steak Sauce, 2 Tbl. brown sugar, 2 Tbl. canola oil and salt & pepper to taste. Bring to a boil in very small pan on stove, or dish in microwave. Stir well. Serve hot. Makes 1 1/2 cups.
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.
Tips:
- Choose a tenderloin that is at least 1 1/2 inches thick for best results.
- If you don't have a meat mallet, you can use a rolling pin to pound the tenderloin.
- Be sure to slice the tenderloin against the grain for the most tender results.
- Don't overcrowd the fondue pot with too much meat at once. This will prevent the meat from cooking evenly.
- Cook the meat for only a few minutes at a time, until it is cooked to your desired doneness.
- Serve the fondue with a variety of dipping sauces, such as ranch dressing, BBQ sauce, or horseradish sauce.
Conclusion:
Beef tenderloin fondue is a delicious and easy-to-make appetizer or main course. It's perfect for parties or special occasions. With a few simple ingredients and a little bit of time, you can create a meal that everyone will enjoy.
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