Beef Fondue

Good news, folks: fondue is back on the menu. A staple of American dining in the 20th century, fondue has gone out of style as of late. This beef fondue recipe never left the building, though. Freshly cooking absolutely succulent pieces of meat is a timeless delight that brings both flavor and fun to the table.

The prep work for this hearty meat fondue is actually quite easy. Just note that you have to plan ahead because there is a four hour marinating session involved. Also, keep in mind that most of the actual cooking comes while you’re sitting down for the meal.

Marinated Beef Fondue Ingredients

• Soy sauce: As always, we recommend using a low-sodium soy sauce for this recipe. You really won’t notice a difference.
• Worcestershire sauce: Don’t use more than the recommended amount of this potent sauce or it will outshine the other flavors.
• Garlic: You can use freshly minced garlic cloves or make it easier on yourself and use frozen garlic cubes.
• Beef tenderloin: The 2-1/2 pounds of beef tenderloin should be cut into 1-inch cubes so they are bite-sized and cook quickly.
• Pork tenderloin: Cut it into even bite-sized cubes.
• Sour cream: A cup of sour cream serves as the base for this creamy, spicy sauce.
• Prepared horseradish: The horseradish gives this rich sauce its flavor and its kick.
• Chopped onion: Use a tablespoon of white or yellow onion and make sure it is well-chopped into even bits.
• White vinegar: White vinegar adds a bit of tang and depth to the horseradish sauce to help the flavors coalesce.
• Tomato sauce: Use one 8 ounce can of tomato sauce (or that much measured from a larger can) as the base of the barbecue sauce.
• Steak sauce: Any fine steak sauce will serve well.
• Brown sugar: Make sure it is packed before you consider it properly measured out.
• Oil: Plan to use between 6 to 9 cups of oil; canola oil or peanut oil being are the best choices.

Directions

Step 1: Marinate the meat

In a small bowl or measuring cup, combine the soy sauce, Worcestershire sauce and garlic. Divide the mixture evenly between two large resealable plastic bags and then add the cubed beef to one bag and the cubed pork to the second bag. Seal the bags and turn them to coat the meat. Refrigerate them for four hours, turning occasionally.

Step 2: Prepare the sauces

Meanwhile, in a small bowl, combine all the horseradish sauce ingredients. Then, in another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover these bowls and refrigerate the sauces until serving.

Step 3: Heat the oil and let the meal begin

Drain the meat and discard marinade. Then pat the meat dry with paper towels. Using one fondue pot for every six people, heat 2 to 3 cups of oil per pot to 375°F. Use skewers or fondue forks to cook the meat in oil until it reaches desired doneness and serve it with the sauces.

Marinated Beef Fondue Variations

• Add some heat: Add a tablespoon of hot sauce to each marinating bag and enjoy the spice if you and your fellow diners like it hot.
• Use the meat in fajitas: Fajitas are best fresh and hot, right? So cook the meat, chop it and add it to fajitas along with sizzling peppers, onions and more.
• Try it with chicken: These same marinades and sauces will be tasty on chicken. Use a food thermometer to make sure the meat gets fully cooked.

How to Store Marinated Beef Fondue

You can store any meat that went uncooked in the fridge at or below 40° in airtight containers for two to three days.

Can you freeze marinated meat?

Can you double the beef or pork?

There’s no need to make this recipe with both beef and pork tenderloin, though it’s a treat to have both.

Can I use store bought sauces?

Of course! You can always use a store-bought horseradish sauce and barbecue sauce but making them yourself is quite easy and is more satisfying. We do understand that if time is a factor you can feel free to use premade options.

What should I serve with this beef fondue?

The hefty, hearty flavor profile of this dish calls for a crisp green salad, a light grain like couscous or egg noodles and a fine beverage.