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Prize-Winning Beef Tenderloin Fondue (No Oil)

Created by TwisSis on February 4, 2015

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.