Beef Fondue Recipe

Provided By
Individual servings of select beef, cooked hot at the table, makes fondue a delicious and enjoyable way to prepare a meal.
Share this!
Update Servings
  • 2 pounds beef tenderloin or boneless sirloin
  • 1 cup cooking oil, peanut or vegetable
  • garnishes, if desired--sweet peppers, onions, or similar
Container: Fondue Pot
20 mins
5 mins
25 mins
  • Prepare meat by removing the fat from a beef tenderloin or a boneless sirloin. Cut into cubes that can be easily eaten. Place meat in refrigerator and prepare the fondue pot
  • Measure out enough oil, vegetable or peanut--depending on your preference--to fill the pot half full. (If desired, pre-heat the cooking oil in a sauce pan on the stovetop before pouring into the fondue pot. Or use the gel fuel to heat the oil in the fondue pot to moderately high temperatures, from 350° F to 375° F. Check with a cooking thermometer or by dipping a piece of day-old bread into the pot. If the bread turns golden brown in 25 to 35 seconds, the oil is ready.)
  • Remove meat from refrigerator and make sure it is not too wet. If necessary, pat excess moisture with a paper towel to prevent the hot oil from spitting when the meat is placed in the pot.
  • Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to cook from 1 to 3 minutes, depending on the doneness desired. (The long fork will help keep hands safely away from the hot oil.) Remove the meat from the fork and begin cooking another piece. Use a table fork to hold the meat for dipping into the dipping sauce.
  • Traditional dipping sauces include mustards, barbecue sauces, bearnaise sauce, or any of a variety of meat sauces typically suggested for fondue meat.
Similar Recipes
Classic Cheese Fondue
dry white wine
Emmenthal cheese grated
French bread loaf
Pizza Fondue 4
Rating of 5 out of 5.0 stars
Italian sausage
meatless pasta sauce
mozzarella cheese
Fondue Chocolate
Rating of 5 out of 5.0 stars
chocolate chips

Beef Fondue Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com