When making a fondue dinner, the meat course takes probably the least amount of prep-work. Boil some small potatoes, roast some mushroom caps in the oven with a little olive oil, salt and pepper, and cut steak into small 1"-2" cubes. While you could use tenderloin, I opted for a slightly sturdier cut of prime beef. To make the broth I just boiled about 1.5 cups of Cabernet until it no longer smelled of alcohol and then added in several cups of beef broth in addition to a couple of smashed garlic cloves. You could substitute in veggie broth as well.
At the table we all had several forks so you could let some cook while you ate. Depending on how small your cubes are and how hot your broth is, you will have to play with the amount of time you leave the beef in to get it cooked to your liking. For me it was only about a minute but I like my meet good and pink. For the potatoes and mushrooms it is just 10-15 seconds because they are fully cooked and just need to be warmed through. We also brought over the accompaniments from the cheese course and some ate the rest of the broccoli in the broth, and others dipped the potatoes in cheese. That is what is so fun about Fondue, you just do what you like!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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