Beef Tenderloin Fondue

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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.

Submitted by betsyjane
Updated on December 31, 2021
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 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

  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.

Cook's Note:

Once you remove beef from the marinade and pat dry, use right away or store overnight.

Nutrition Facts (per serving)

497 Calories
18g Fat
18g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 497
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 32%
Cholesterol 141mg 47%
Sodium 2919mg 127%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 52g 104%
Vitamin C 6mg 6%
Calcium 91mg 7%
Iron 8mg 47%
Potassium 984mg 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.