Great Tastes of Manitoba

Classic Beef Fondue

2-3 hours
Prep: 15 minutes | Cook: 120 - 180 minutes | Servings: 2

Ingredients

Beef

  • 1 lbs (0.5 kg) beef cuts (tenderloin, top sirloin, or fillet) (75 g sliced beef per person)

Fondue

  • 1 Tbsp (15 mL) canola oil
  • 1 garlic clove, crushed
  • 1 onion or 2 shallots, finely chopped
  • 1 cup (250 mL) red wine
  • 2-900 mL tetra packs low sodium beef broth
  • 1 celery stalk, finely chopped
  • 1 tomato, chopped
  • 1/2 tsp (2 mL) black pepper
  • 1/4 tsp (1 mL) salt
  • 1 Bay leaf

Wasabi Cream Dipping Sauce:

  • 1/2 cup sour cream  or plain greek yogurt
  • 2 tsp (10 mL) prepared wasabi paste
  • 1 Tbsp (15 mL) chives or green onion, thinly chopped

Peanut Chili Sauce:

  • 2 Tbsp (30 mL) peanut butter
  • 1/4 cup (50 mL) soy sauce
  • 1 Tbsp (15 mL) prepared sweet chili sauce

 Directions

  1. Heat oil in a large pot and sauté onion until soft; add garlic at the end to soften.
  2. Add wine and bring to a quick boil.
  3. Add beef broth, vegetables and spices, lower heat to a simmer. Cover with a heavy lid and cook on low for 2-3 hours.
  4. Drain fondue stock through a filter to remove vegetables (optional).
  5. When ready to serve reheat and add beef stock to fondue pot. Roll desired raw beef piece on fondue fork and cook to desired doneness.
  6. Sauces: Whisk together all ingredients for each sauce, serve as a dip to cooked meat and vegetables.

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