Fondue Vigneronne with Herb-Marinated Beef

Ingredients

• 500g (1.1 lb) beef tenderloin, thinly sliced 500g (1.1 lb) beef tenderloin, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 bottle red wine (750ml) 1 bottle red wine (750ml)
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cloves garlic, crushed 2 cloves garlic, crushed
• 2 bay leaves 2 bay leaves
• 4 whole black peppercorns 4 whole black peppercorns
• Dipping sauces (mustard, horseradish, chimichurri) Dipping sauces (mustard, horseradish, chimichurri)
• Crusty bread, boiled potatoes, and green salad for serving Crusty bread, boiled potatoes, and green salad for serving

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 45g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, thyme, rosemary, salt, and black pepper. Add the sliced beef and toss to coat. Marinate in the refrigerator for at least 1 hour.
2. 2.
   In a fondue pot or a large pot, pour the red wine, beef broth, crushed garlic cloves, bay leaves, and black peppercorns. Bring to a simmer over medium heat.
3. 3.
   Once the broth is simmering, place the fondue pot in the center of the dining table or use a portable burner. Each guest can then spear a piece of marinated beef with a fondue fork and cook it in the simmering broth until desired doneness.
4. 4.
   Serve the cooked beef with a variety of dipping sauces, crusty bread, boiled potatoes, and a fresh green salad.

Treat your ingredients with care...

• Beef tenderloin — Choose a high-quality cut of beef tenderloin for the best results. Slice it thinly to ensure quick and even cooking.

Tips & Tricks

• For a more intense flavor, marinate the beef overnight.
• Experiment with different dipping sauces to find your favorite combination.
• If you prefer a milder broth, reduce the amount of garlic and spices.
• Make sure to keep the broth at a gentle simmer to avoid overcooking the beef.
• Provide extra fondue forks for guests to avoid cross-contamination of sauces.

Serving advice

To serve Fondue Vigneronne, place the fondue pot in the center of the table with the simmering broth. Arrange the marinated beef, dipping sauces, crusty bread, boiled potatoes, and green salad on separate platters. Encourage guests to spear a piece of beef, cook it in the broth, and then dip it in their preferred sauce before enjoying.

Presentation advice

For an appealing presentation, use a fondue pot with an attractive design. Garnish the platters with fresh herbs, such as sprigs of thyme or rosemary. Arrange the dipping sauces in small bowls and provide individual plates for each guest to assemble their desired combinations.