{"id":167482,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/marinated-beef-fondue\/"},"modified":"2025-03-26T15:02:48","modified_gmt":"2025-03-26T20:02:48","slug":"marinated-beef-fondue","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/marinated-beef-fondue\/","title":{"rendered":"Meat Fondue"},"content":{"rendered":"<p class=\"p1\">Good news, folks: <a href=\"https:\/\/www.tasteofhome.com\/collection\/fondue-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/fondue-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Fondue<\/a> is back on the menu. A staple of American dining in the 20th century, fondue later slipped into the &#8220;retro&#8221; 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&#8217;t love a <a href=\"https:\/\/www.tasteofhome.com\/collection\/vintage-recipes-from-the-70s-worth-trying-today\/\" data-name=\"www.tasteofhome.com\/collection\/vintage-recipes-from-the-70s-worth-trying-today\/\" data-module=\"content engagement\" data-position=\"embedded links\">vintage recipe<\/a>?<\/p>\n<p class=\"p1\">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&#8217;re sitting down for the meal.<\/p>\n<h2>Meat Fondue Ingredients<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Soy sauce:<\/strong> Use a reduced-sodium <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-soy-sauce\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-with-soy-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">soy sauce<\/a> for this recipe.<\/li>\n<li><strong>Worcestershire sauce: <\/strong>This potent sauce is part of the meat marinade.<\/li>\n<li><strong>Garlic:<\/strong> Freshly minced garlic cloves are the best choice.<\/li>\n<li><strong>Beef tenderloin: <\/strong>Cut the beef tenderloin into bite-sized cubes so they cook quickly.<\/li>\n<li><strong>Pork tenderloin: <\/strong>You&#8217;ll cut the pork tenderloin into bite-sized cubes, too.<\/li>\n<li><strong>Sour cream:\u00a0<\/strong>A cup of sour cream serves as the base for the creamy, spicy horseradish dipping sauce.<\/li>\n<li><strong>Prepared horseradish: <\/strong>The horseradish gives the sauce its flavor and its kick.<\/li>\n<li><strong>Chopped onion: <\/strong>White or yellow onion works here.<\/li>\n<li><strong>White vinegar:\u00a0<\/strong>White vinegar adds a bit of tang and depth to the horseradish sauce.<\/li>\n<li><strong>Tomato sauce:\u00a0<\/strong>Tomato sauce is the base of the barbecue sauce.<\/li>\n<li><strong>Steak sauce: <\/strong>Choose your favorite steak sauce.<\/li>\n<li><strong>Brown sugar: <\/strong>Balance the tomato sauce and steak sauce with brown sugar.<\/li>\n<li><strong>Oil:<\/strong> Use canola oil or peanut oil to cook the meat.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the meat<\/h3>\n<p>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.<\/p>\n<h3>Step 2: Prepare the horseradish sauce<\/h3>\n<p>In a small bowl, combine the sour cream, horseradish, chopped onion, white vinegar, salt and pepper. Cover the bowl and refrigerate until you&#8217;re ready to serve.<\/p>\n<h3>Step 3: Prepare the barbecue sauce<\/h3>\n<p>In a separate bowl, combine the tomato sauce, steak sauce and brown sugar. Cover the bowl and refrigerate it.<\/p>\n<h3>Step 3: Cook the meat<\/h3>\n<p>Drain the meat and discard the marinade. Pat the meat dry with paper towels.<\/p>\n<p>Using one fondue pot for every six people, heat 2 to 3 cups of oil per pot to 375\u00b0F. Set out the sauces for dipping.<\/p>\n<p>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!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2125327\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Beef-Fondue_TOHcom25_14044_DR_03_07_10b.jpg?fit=700%2C1024\" alt=\"Beef Fondue\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Fondue Variations<\/h2>\n<ul>\n<li><strong>Add heat: <\/strong>Put a tablespoon of hot sauce in the meat marinade to add a kick.<\/li>\n<li><strong>Serve with tortillas:<\/strong> 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.<\/li>\n<li><strong>Swap in chicken: <\/strong>These same marinades and sauces will be tasty on chicken. Use a food thermometer to make sure the meat is fully cooked.<\/li>\n<\/ul>\n<h2>How to Store Meat Fondue<\/h2>\n<p>You can store meat that went uncooked in the fridge at or below 40\u00b0 in airtight containers for two to three days.<\/p>\n<h3>Can you freeze marinated meat?<\/h3>\n<div class=\"zMgcWd dSKvsb\" data-il=\"\">\n<div class=\"GmFi7 PZPZlf\" data-crb-p=\"\" data-attrid=\"SGEEntityListItem\" data-entityname=\"Refrigerate\">\n<div class=\"xFTqob\">\n<div class=\"vM0jzc\">\n<div class=\"NPrrbc\" data-cid=\"_6gfaZt_KEYSt5NoPu92BkQQ_23\">\n<div class=\"BMebGe btku5b k0Jjg fCrZyc LwdV0e FR7ZSc OJeuxf PrjL8c\" role=\"button\" aria-label=\"Expand\" data-hveid=\"CBcQAQ\" data-ved=\"2ahUKEwjf55qaxqyIAxWEFlkFHbtuIEIQ3fYKegQIFxAB\">\n<div class=\"niO4u VDgVie SlP8xc iCQO5d\">\n<div class=\"kHtcsd DopHqc\">Yes. You can freeze unused meat for up to three months. Let it thaw in the fridge overnight and use it that same day.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"acn1Z\">\n<h2 id=\"_6gfaZt_KEYSt5NoPu92BkQQ_25\" class=\"Kwoiqd\">Meat Fondue Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2125326\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Beef-Fondue_TOHcom25_14044_DR_03_07_08b.jpg?fit=700%2C1024\" alt=\"Beef Fondue\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<h3>Can you double the beef or pork?<\/h3>\n<p>If you&#8217;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.<\/p>\n<h3>Can I use store-bought sauces for meat fondue?<\/h3>\n<p class=\"p1\">Of course! You can always use a store-bought <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-horseradish-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-horseradish-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">horseradish<\/a> sauce or barbecue sauce for dipping. Or experiment with your favorite bottled sauces (that go well with beef!).<\/p>\n<h3>What should I serve with this beef and pork fondue?<\/h3>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fun to cook and tasty thanks to a pair of homemade sauces, this meat fondue recipe is one you&#8217;ll come back to time and time again.<\/p>\n","protected":false},"author":8021,"featured_media":2128128,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,307308,307313,307315,304423,306150,305487,304515,306182,304408,304368,303887,306848,304188,304268,307307,304458,307383,307409,324623,304560,304150,303883],"categories-v2":[259484,310347,310349,310354,308821,311936,310796,308880,312047,308813,308745,308478,309603,309536,259483,310342,308865,310410,310437,309177,308915,309434,308476],"coauthors":[343393],"recommended_recipes":[{"post_title":"Marinated Beef Tenderloin","post_link":"\/recipes\/marinated-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg"},{"post_title":"Marinated Cheese","post_link":"\/recipes\/marinated-cheese\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_41873_EmilyDavis_013.jpg"},{"post_title":"Steak Marinade","post_link":"\/recipes\/best-steak-marinade\/","post_image":"\/wp-content\/uploads\/2024\/10\/Steak-Marinade_EXPS_FT24_262329_JR_1004_8.jpg"},{"post_title":"Marinated Pot Roast","post_link":"\/recipes\/marinated-pot-roast\/","post_image":"\/wp-content\/uploads\/2025\/02\/Marinated-Pot-Roast_EXPS_TOHD25_16290_JonathanMelendez_03.jpg"},{"post_title":"Marinated Pork Medallions","post_link":"\/recipes\/marinated-pork-medallions\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Pork-Medallions_exps48824_SD19999443D04_21_5bC_RMS.jpg"},{"post_title":"Marinated Pork Roast","post_link":"\/recipes\/marinated-pork-roast\/","post_image":"\/wp-content\/uploads\/2024\/09\/Marinated-Pork-Roast_EXPS_TOHD24_32037_EricKleinberg_5.jpg"},{"post_title":"Marinated Teriyaki Pork Tenderloin","post_link":"\/recipes\/marinated-teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Marinated Sirloin Steak","post_link":"\/recipes\/marinated-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2079_TH0543C29B.jpg"},{"post_title":"Beef Fondue with Sauces","post_link":"\/recipes\/beef-fondue-with-sauces\/","post_image":"\/wp-content\/uploads\/2017\/09\/Beef-Fondue-with-Sauces_exps29273_THCB1914178B10_15_2b_RMS.jpg"},{"post_title":"Marinated Pork Loin","post_link":"\/recipes\/marinated-pork-loin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17472_LT10158C57.jpg"},{"post_title":"Marinated Beef Stir-Fry","post_link":"\/recipes\/marinated-beef-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Beef-Stir-Fry_exps30113_BSR1872341D02_19_3bC_RMS-3.jpg"},{"post_title":"Marinated Ribeyes","post_link":"\/recipes\/marinated-ribeyes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8695_BL1113266D67.jpg"},{"post_title":"Marinated Flank Steak","post_link":"\/recipes\/marinated-flank-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36914_TH1115383D48.jpg"},{"post_title":"Pizza Fondue","post_link":"\/recipes\/pizza-fondue\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pizza-Fondue_exps5989_HC2847498C03_28_5b_RMS.jpg"},{"post_title":"Marinated Grilled Ribeye Steaks","post_link":"\/recipes\/marinated-grilled-ribeye-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18409_QC10251D17-8.jpg"},{"post_title":"Marinated Venison Steaks","post_link":"\/recipes\/marinated-venison-steaks\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Marinated Asian Pork Tenderloin","post_link":"\/recipes\/marinated-asian-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Asian-Pork-Tenderloin_exps49000_THHC1757659C04_14_2bC_RMS.jpg"},{"post_title":"Marinated Tenderloin Fondue","post_link":"\/recipes\/marinated-tenderloin-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29262_HC54788D176.jpg"}],"acf":{"long_pin_file":{"ID":2125328,"id":2125328,"title":"Tohcom25 14044 Dr 03 07 09b Beef Fondue Pi","filename":"TOHcom25_14044_DR_03_07_09b_Beef-Fondue_PI.jpg","filesize":519342,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/TOHcom25_14044_DR_03_07_09b_Beef-Fondue_PI.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2125328","alt":"Beef Fondue","author":"8071","description":"","caption":"","name":"tohcom25_14044_dr_03_07_09b_beef-fondue_pi","status":"inherit","uploaded_to":2062662,"date":"2025-03-18 13:12:30","modified":"2025-03-18 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Fondue","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT20M","cookTime":"PT5M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/EXPS_TOHcom25_14044_DR_03_07_09b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"Fun to cook and tasty thanks to a pair of homemade sauces, this meat fondue recipe is one you'll come back to time and time again.","recipeIngredient":["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","Oil for cooking (about 6 cups)","HORSERADISH SAUCE:","1 cup 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"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the meat","text":"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."},{"@type":"HowToStep","name":"Prepare the horseradish sauce","text":"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."},{"@type":"HowToStep","name":"Prepare the barbecue sauce","text":"In a separate bowl, combine the tomato sauce, steak sauce and brown sugar. Cover the bowl and refrigerate it."},{"@type":"HowToStep","name":"Cook the meat","text":"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\u00b0F. 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!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Beef-Fondue_TOHcom25_14044_DR_03_07_10b.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 361 calories","fatContent":"23g fat (5g saturated fat)","cholesterolContent":"80mg cholesterol","sodiumContent":"590mg sodium","carbohydrateContent":"5g carbohydrate (4g sugars","fiberContent":"0 fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MicheleSinur-Ott"},"reviewBody":"My husband made this for me and a friend of ours one night for dinner; it was a hit! We have now been using this recipe for over 18 years and its still just as good as ever. I do recommend making the dipping sauces, they really complement the meat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"14044","romance_copy_dek":"Fun to cook and tasty thanks to a pair of homemade sauces, this meat fondue recipe is one you'll come back to time and time again.","enhanced_recipe_title":"Marinated Meat Fondue","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup reduced-sodium soy sauce","IngredientText":"3\/4 cup reduced-sodium soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup Worcestershire sauce","IngredientText":"1\/4 cup Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 pounds beef tenderloin, cut into 1-inch cubes","IngredientText":"2-1\/2 pounds beef tenderloin, cut into 1-inch cubes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 pounds pork tenderloin, cut into 1-inch cubes","IngredientText":"2-1\/2 pounds pork tenderloin, cut into 1-inch cubes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for cooking (about 6 cups)","IngredientText":"Oil for cooking (about 6 cups)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"HORSERADISH SAUCE:","IngredientText":"HORSERADISH SAUCE:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons prepared horseradish","IngredientText":"3 tablespoons prepared horseradish"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon chopped onion","IngredientText":"1 tablespoon chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon white vinegar","IngredientText":"1 teaspoon white vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"BARBECUE SAUCE:","IngredientText":"BARBECUE SAUCE:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (8 ounces) tomato sauce","IngredientText":"1 can (8 ounces) tomato sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup steak sauce","IngredientText":"1\/3 cup steak sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons brown sugar","IngredientText":"2 tablespoons brown sugar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHcom25_14044_DR_03_07_09b.jpg","RecipeId":14044,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Marinated Meat Fondue Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHcom25_14044_DR_03_07_09b.jpg","ContributorId":null,"Firstname":"DeEtta","Lastname":"Rasmussen","City":"Fort Madison","StateDescription":"Iowa","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + marinating Cook: 5 min.\/batch","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Marinated Meat Fondue","SubmittedTitle":"Marinated Beef Fondue","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHcom25_14044_DR_03_07_10b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":5,"TotalTimeInMinutes":25,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Marinated Beef Fondue","OriginalSourceProject":"Marinated Beef Fondue","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"\"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce,\" notes field editor DeEtta Rasmussen of Fort Madison, Iowa.","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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. ","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   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\u00b0. With fondue forks, cook meat in oil until it reaches desired doneness. 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