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
- 0.25 cups soy sauce
- 1 tablespoon Worcestershire sauce
- 1 small garlic clove , minced
- 1.25 pounds beef tenderloin , cut into 1/2-inch cubes
- 1 container vegetable broth , 32 fluid ounce
- 0.5 cups dry red wine
- 3 greens onions , chopped
Instructions
-
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.
-
2
Remove beef from the marinade and pat dry with paper towels.
-
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.
Nutrition Facts
Per serving
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