Prize-Winning Beef Tenderloin Fondue (No Oil)

5m
Prep Time
5m
Cook Time
10m
Ready In


"Served to us at an elegant dinner party hosted by our friend, Anna Ivarsdottir, this amazing & easy-fix recipe won the 2nd place award for her in a cooking contest sponsored by Harvey’s Bristol Cream (bottled by Harvey’s of Bristol in Bristol, England since 1976). I must say that 1st place is beyond my imagination if this recipe finished in 2nd place. My best advice is to resist any temptation to improve this recipe. I guarantee you will want to linger at the table & savor every bite. Have I gushed enough? Enjoy!"

Original is 4 servings

Nutritional

  • Serving Size: 1 (451.7 g)
  • Calories 689.6
  • Total Fat - 46.7 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 168.7 mg
  • Sodium - 3609.8 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 13.9 g
  • Protein - 38.4 g
  • Calcium - 54.7 mg
  • Iron - 4.9 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Using paper towel, pat the shaved meat slices to remove any excess moisture. Prepare 2 plates for the table by dividing the shaved meat & sliced onion rings. Put 1 plate at each end of your table & place the fondue pot stand in the center of the table.

Step 2

Heat the 1st 4 ingredients to a simmering boil on the stove-top & transfer the mixture to a 2-3 quart capacity fondue pot. Put the pot on its stand at the table & light the heat source.

Step 3

Let the pleasure begin as each person uses their fondue forks to spear the onion rings + shaved meat & cook it to their desired doneness in the fondue pot.

Step 4

NOTES: The meat will be fork-tender, have a decidedly Asian flavor from the soy sauce & is best served w/steamed white rice. As a side-dish, Anna served snap peas w/a light balsamic glaze & coarsely broken walnuts. The combo was excellent w/the tenderloin & rice.

Tips


  • 2-3 quart capacity fondue pot w/stand
  • 4 fondue forks

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