Ingredients
Beef Fondue Broth
- 1 Tbsp (15 mL) canola oil
- 1 onion or 2 shallots, finely chopped
- 1 garlic clove, minced
- 1 cup (250 mL) red wine
- 2-900 mL tetra packs low sodium beef broth
- 1 celery stalk, finely chopped
- 1 tomato, chopped
- ½ tsp (2 mL) black pepper
- ¼ tsp (1 mL) salt
- 1 Bay leaf
Wasabi Cream Dipping Sauce
- ½ cup (125 mL) 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
- ¼ cup (50 mL) soy sauce
- 1 Tbsp (15 mL) prepared sweet chili sauce
Beef Fondue
- 1 lb (0.5 kg) beef cuts (tenderloin, top sirloin, or fillet)
- 1 recipe Beef Fondue Broth
- Sliced mushrooms, broccoli, and zucchini (optional)
- Cherry tomatoes (optional)
Method
Beef Fondue Broth
- In large pot heat oil. Sauté onion until soft. Add garlic and sauté just until fragrant, about 30 seconds.
- Add wine. Bring to a quick boil.
- Add beef broth, vegetables, salt, pepper and Bay leaf. Lower heat to a simmer. Cover with a heavy lid. Cook on low for 2-3 hours.
- Drain fondue broth through a filter to remove vegetables (optional).
Wasabi Cream Dipping Sauce
- In small bowl whisk together sour cream, wasabi paste and chives.
Peanut Chili Sauce
- In small bowl whisk together peanut butter, soy sauce and sweet chili sauce.
Beef Fondue
- With a sharp kitchen knife, slice beef cuts into pieces roughly ½ inch ( 1 ½ cm) thick and 1 inch (2 ½ cm) wide.
- Reheat beef fondue broth in fondue pot until simmering.
- Thread uncooked beef pieces and vegetables (if using) onto separate fondue forks. Place forks into heated broth, ensuring meat and vegetables are completely covered by broth. Cook until desired doneness.
- Serve cooked meat and vegetables with dipping sauces.
Tips
To make slicing easier, place your beef cuts in the freezer for 15 minutes before hand.
30 minutes
