Delicious beef tenderloin fondue made without messy peanut oil and with broth. A hazelnut blue cheese salad goes very well with this dinner for two.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 small garlic clove, minced
- 1 ¼ pounds beef tenderloin, cut into 1/2-inch cubes
- 1 (32 fluid ounce) container vegetable broth (such as Emeril’s®)
- ½ cup dry red wine
- 3 green onions, chopped
Instructions
- 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.
- Once you remove beef from the marinade and pat dry, use right away or store overnight.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 3 g |
| Protein | 52 g |
| Saturated Fat | 6 g |
| Sodium | 2919 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |