Traditional Beef Broth Fondue Fondue

Ingredients

• 1 lb. beef tenderloin or sirloin
• 2 cans (10.5 oz. each) beef broth
• 1 Tbsp. chopped fresh parsley (optional)
• 2 Tbsp. chopped fresh green onions (optional)
• 1/4 cup chopped shiitake or Portobello mushrooms (optional)
• 1 tsp. dried thyme (optional)

Instructions

Trim all fat from beef and cut into 1-inch cubes. Place cubes of beef on platter and refrigerate while broth is heating.

Over stovetop in saucepan, heat broth to a boil and transfer to fondue pot. (If you have an electric fondue pot, heat broth directly in pot or as instructed in manufacturer's instructions.) Keep broth at a simmer in the fondue pot.

Spear one cube of beef with a meat fork and place in hot broth. (Avoid over-crowding pot or the temperature will drop and meat will not cook properly.)

Cook until beef is brown and reaches desired doneness, approximately 3-5 minutes.

When cooked, remove forks from broth and trasfer meat cubes to plate. (It is recommended not to eat with cooking forks as the tines will be extremely hot.)

Serve with a variety of sauces.

Suggestions

Place fondue pot on cutting board or protective, heat resistant mat or tray to protect surface from splatters. Make certain pot is on level surface.

Tips from Our Cook

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