Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 30 mins
Servings::2
Yield::2 servings
Ingredients
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¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 small garlic clove, minced
1 ¼ pounds beef tenderloin, cut into 1/2-inch cubes
1 (32 fluid ounce) container vegetable broth (such as Emeril's®)
½ cup dry red wine
3 green onions, chopped
Directions
Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
Remove beef from the marinade and pat dry with paper towels.
Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
Cook's Note:
Once you remove beef from the marinade and pat dry, use right away or store overnight.