Beef Fondue


3 cups vegetable oil
2 lb beef tenderloin (cut into 1-inch cubes)

Any sauce of your choice (teriyaki, pesto, chutney, barbecue etc.)

Fresh French or Italian bread slices or garlic bread if desired.


  • In fondue pot over medium-high, heat oil to 375 F (190 C)
  • Transfer pot to fondue holder over high flame.
  • Using fondue skewers or forks, dip beef in oil and cook until desired doneness.
  • Dip in sauce and enjoy.

Makes 4 dinner servings or 8 appetizer servings.

Real Cooking

Did You Know?
For a lighter healthy version of the meat fondue replace the cooking oil with stock or broth.

Always serve raw meat, poultry and fish for fondue on beds of ice. Keep in mind that raw meat should not be left at room temperature for more than 2 hours.

Never use fondue forks for dipping, because that may transfer sauce to the cooking oil, creating sediment in the oil, and reduce frying temperature. FREE Recipes