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Marinated Beef Fondue

"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.

16 ServingsPrep: 20 min. + marinating Cook: 5 min./batch

Ingredients

3/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 garlic cloves, minced
2-1/2 pounds beef tenderloin, cut into 1-inch cubes
2-1/2 pounds Pork tenderloin, cut into 1-inch cubes

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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HORSERADISH SAUCE:
1 cup (8 ounces) sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped onion
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
BARBECUE SAUCE:
1 can (8 ounces) tomato sauce
1/3 cup steak sauce
2 tablespoons brown sugar
6 to 9 cups peanut or canola oil

Directions

In a 1-cup measure, combine soy sauce, Worcestershire sauce and
garlic. Divide mixture between two large resealable plastic bags.
Add beef to one bag; add pork to the second bag. Seal bags and turn
to coat; refrigerate for 4 hours, turning occasionally.
Meanwhile, in a small bowl, combine the horseradish sauce

2 of 2

Marinated Beef Fondue (continued)

Directions (continued)

ingredients. In another bowl, combine the tomato sauce, steak sauce
and brown sugar. Cover and refrigerate sauces until serving.
Drain meat and discard marinade. Pat meat dry with paper towels.
Using one fondue pot for every six people, heat 2-3 cups oil in each
pot to 375°. With fondue forks, cook meat in oil until it
reaches desired doneness. Serve with sauces. Yield: 16 servings.

Nutrition Facts:1 serving equals 361 calories, 23 g fat (5 g saturated fat), 80 mg cholesterol, 590 mg sodium, 5 g carbohydrate, trace fiber, 30 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.