Meat Fondue

Good news, folks: Fondue is back on the menu. A staple of American dining in the 20th century, fondue later slipped into the “retro” category of recipes. But if you ask us, this marinated meat fondue recipe has always been the perfect dish to serve at a dinner party. And who doesn’t love a vintage recipe?

The prep work for this beef and pork fondue is very easy. Just note that you have to plan ahead because there is a four-hour marinating session involved. Also, keep in mind that most of the actual cooking comes while you’re sitting down for the meal.

Meat Fondue Ingredients

• Soy sauce: Use a reduced-sodium soy sauce for this recipe.
• Worcestershire sauce: This potent sauce is part of the meat marinade.
• Garlic: Freshly minced garlic cloves are the best choice.
• Beef tenderloin: Cut the beef tenderloin into bite-sized cubes so they cook quickly.
• Pork tenderloin: You’ll cut the pork tenderloin into bite-sized cubes, too.
• Sour cream: A cup of sour cream serves as the base for the creamy, spicy horseradish dipping sauce.
• Prepared horseradish: The horseradish gives the sauce its flavor and its kick.
• Chopped onion: White or yellow onion works here.
• White vinegar: White vinegar adds a bit of tang and depth to the horseradish sauce.
• Tomato sauce: Tomato sauce is the base of the barbecue sauce.
• Steak sauce: Choose your favorite steak sauce.
• Brown sugar: Balance the tomato sauce and steak sauce with brown sugar.
• Oil: Use canola oil or peanut oil to cook the meat.

Directions

Step 1: Marinate the meat

In a small bowl or measuring cup, combine the soy sauce, Worcestershire sauce and garlic. Divide the mixture evenly between two large resealable plastic bags. Add the cubed beef to one bag and the cubed pork to the second bag. Seal the bags and turn them to coat the meat. Refrigerate for four hours, turning occasionally.

Step 2: Prepare the horseradish sauce

In a small bowl, combine the sour cream, horseradish, chopped onion, white vinegar, salt and pepper. Cover the bowl and refrigerate until you’re ready to serve.

Step 3: Prepare the barbecue sauce

In a separate bowl, combine the tomato sauce, steak sauce and brown sugar. Cover the bowl and refrigerate it.

Step 3: Cook the meat

Drain the meat and discard the marinade. Pat the meat dry with paper towels.

Using one fondue pot for every six people, heat 2 to 3 cups of oil per pot to 375°F. Set out the sauces for dipping.

Use skewers or fondue forks to cook the meat in the oil until it reaches the desired doneness. Dip the meat in the sauces and eat!

DAN ROBERTS FOR TASTE OF HOME

Fondue Variations

• Add heat: Put a tablespoon of hot sauce in the meat marinade to add a kick.
• Serve with tortillas: Instead of dipping the meat and eating it as is, wrap it up in a tortilla or tuck it into a pita with a dollop of sauce.
• Swap in chicken: These same marinades and sauces will be tasty on chicken. Use a food thermometer to make sure the meat is fully cooked.

How to Store Meat Fondue

You can store meat that went uncooked in the fridge at or below 40° in airtight containers for two to three days.

Can you freeze marinated meat?

Can you double the beef or pork?

If you’re planning to serve fondue to a lot of guests, double the meat and make extra sauce. You could also use all beef or all pork.

Can I use store-bought sauces for meat fondue?

Of course! You can always use a store-bought horseradish sauce or barbecue sauce for dipping. Or experiment with your favorite bottled sauces (that go well with beef!).

What should I serve with this beef and pork fondue?

The hefty, hearty flavor profile of this dish calls for a crisp green salad, a light grain like couscous or egg noodles and a fine beverage.