Marinated Beef Fondue Recipe

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"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min./batch
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min./batch
MAKES: 16 servings


  • 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
  • 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
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup steak sauce
  • 2 tablespoons brown sugar
  • 6 to 9 cups peanut or canola oil

Nutritional Facts

1 serving: 361 calories, 23g fat (5g saturated fat), 80mg cholesterol, 590mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 30g protein.


  1. 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.
  2. Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving.
  3. 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.
Originally published as Marinated Beef Fondue in Taste of Home December/January 2001, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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