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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.
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
  • 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
  • ingredients. In another bowl, combine the tomato sauce, steak sauce

2 of 2

Marinated Beef Fondue (continued)

Directions (continued)

  • 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.
Nutritional 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.