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
- soy sauce: 0.25 cup
- Worcestershire sauce: 1 Tbsp
- garlic clove: 1 piece (minced)
- ¼ pounds beef tenderloin: 1 piece (cut into 1/2 inch cubes)
- vegetable broth (such as Emeril's®): 1 container (32 fluid ounce container)
- dry red wine: 0.5 cup
- green onions: 3 piece (chopped)
Metric Conversion
Stages of cooking
-
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.
