Prize-Winning Beef Tenderloin Fondue (No Oil)

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"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 recipe yields 4 servings


  • 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 & Variations

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

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