Print Options

Back to Marinated Beef Fondue >

Include these items:

Taste of Home Logo

Marinated Beef Fondue

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.
12-16 ServingsPrep: 15 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
  • 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 oil or 6 to 9 cups canola oil

Directions

  • In a large resealable plastic bag, combine the soy sauce,
  • Worcestershire sauce and garlic; add meat. Seal bag and turn to
  • coat; refrigerate for 4 hours, turning occasionally.
  • Meanwhile, in a small bowl, combine the horseradish sauce
  • ingredients; cover and refrigerate. In another bowl, combine the
  • tomato sauce, steak sauce and brown sugar; cover and refrigerate.
  • Drain and discard marinade. Pat meat dry with paper towels. Using one
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Marinated Beef Fondue (continued)

Directions (continued)

  • fondue pot for every six people, heat 2-3 cups oil in each pot to
  • 375°. Use fondue forks to cook meat in oil until it reaches
  • desired doneness. Serve with the horseradish and barbecue sauces.
  • Yield: 12-16 servings.
© Taste of Home 2011 Tasteofhome Logo