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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
- 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
Directions
Step 1
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.
Step 2
Remove beef from the marinade and pat dry with paper towels.
Step 3
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.
Cook’s Note:
Once you remove beef from the marinade and pat dry, use right away or store overnight.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 497 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat6g | 32% |
| Cholesterol141mg | 47% |
| Sodium2919mg | 127% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber3g | 10% |
| Total Sugars8g | |
| Protein52g | |
| Vitamin C6mg | 29% |
| Calcium91mg | 7% |
| Iron8mg | 47% |
| Potassium984mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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