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| Beef Tenderloin Fondue |
"Delicious red meat tenderloin fondue using broth, as opposed to messy peanut oil. Perfect dinner for 2, specially when paired with a hazelnut blue cheese salad."
Ingredients :
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 small garlic clove, minced
- 1 1/4 pounds pork tenderloin, cut into half of-inch cubes
- 1 (32 fluid ounce) container vegetable broth (consisting of Emeril's®)
- 1/2 cup dry crimson wine
- three green onions, chopped
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 4H30M |
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- Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat within the refrigerator for not less than four hours, turning occasionally.
- Remove red meat from the marinade and pat dry with paper towels.
- Pour vegetable broth right into a fondue pot and heat to 225 ranges F (one hundred and five ranges C). Add wine and inexperienced onions to the simmering broth. Use fondue forks to dip pork cubes into the broth till cooked, 1 to two minutes in step with forkful.
Notes :
- Once you remove beef from the marinade and pat dry, use right away or keep overnight.
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