Marinated Beef Fondue

Name: Marinated Beef Fondue
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 kgs beef tenderloin, cut into 1-inch cubes; 2 Tbsps brown sugar; 227 grams can tomato sauce; 1 liters peanut or canola oil; 2 garlic cloves, minced; 3 Tbsps prepared horseradish; 177 milliliters reduced-sodium soy sauce; 1 Tbsp chopped onion; 0 teaspoons pepper; 1 kgs pork tenderloin, cut into 1-inch cubes; 1 teaspoons salt; 227 grams cup sour cream; 79 milliliters steak sauce; 1 teaspoon white vinegar; 59 milliliters Worcestershire sauce

Need a gluten free hor d'oeuvre? Marinated Beef Fondue could be an excellent recipe to try. This recipe serves 16. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 482 calories, 29g of protein, and 38g of fat. If you have beef tenderloin, vinegar, horseradish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. Users who liked this recipe also liked Marinated Tenderloin Fondue, Beef Fondue with Sauces, and beef fondue with dipping sauces.

Instructions

In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags.

Ingredients you will need

Worcestershire Sauce

Soy Sauce

Garlic

Equipment you will use

Ziploc Bags

Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally.

Ingredients you will need

Beef

Pork

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.

Ingredients you will need

Horseradish Sauce

Tomato Sauce

Brown Sugar

Steak Sauce

Equipment you will use

Bowl

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.

Ingredients you will need

Marinade

Meat

Cooking Oil

Equipment you will use

Paper Towels

Pot

Serve with sauces.

Equipment

Ingredients

Servings:

1kgs

beef tenderloin, cut into 1-inch cubes 2Tbsps

brown sugar 227grams

can tomato sauce 1liters

peanut or canola oil 2

garlic cloves, minced 3Tbsps

prepared horseradish 177milliliters

reduced-sodium soy sauce 1Tbsp

chopped onion 0teaspoons

pepper 1kgs

pork tenderloin, cut into 1-inch cubes 1teaspoons

salt 227grams

cup sour cream 79milliliters

steak sauce 1teaspoon

white vinegar 59milliliters

Worcestershire sauce

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Bodegas Naveran Dama Cava with a 5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.