Marinated Tenderloin Fondue Recipes

Steps:

• In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat.
• Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
• Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate.
• In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
• Drain 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°.
• Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.

Steps:

• 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. , 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., 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°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.

Steps:

• 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.

Steps:

• layer onions, beef, onions, drizzle with oil, refrigerate overnight.
• heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
• for horseradish sauce, mix all ingredients, refrigerate.
• for garlic butter, mix all ingredients, refrigerate.
• for bernaise sauce: combine vinegar, water and pepper in double boiler.
• add egg yolks, stir constantly.
• slowly add butter, stirring as it thickens.
• add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

Steps:

• Pierce meat with a fork in several places.
• Put meat in a deep plastic bag.
• Combine all ingredients and pour over meat.
• Refrigerate for 24 hours.
• Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
• Please note * marinating time is not included in preparation time.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Steps:

• Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
• Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

Steps:

• Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
• When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
• Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

Steps:

• 1. Pour oil into fondue cooker to depth of about 1 1/2-2 inches or per manufacturers suggestions for your set. Place over direct heat on stove at heat oil to 425 degrees (or just below smoking point.) Then carefully take to table or serving area and place over heating unit. Have beef cubes at room temperature in serving bowl. Set out small bowls of butters and sauces. Spear meat cubes (4 at a time, one per person) with fondue forks and cook in oil til desired doneness. Dip in butters and sauces of choice, (see below). Nice served with shrimp cocktail, broiled bacon-wrapped smoked oysters, toasty warm french bread, fruit and cheese platter, vegetable dips, beers and wines, and of course dessert! If you have a second fondue pot, try a chocolate fondue! If not, my French Silk Chocolate Pie is always appreciated!
• 2. Garlic Parsleyed Butter: Whip together 1 stick softened butter with 1 Tbl. fresh chopped parsley and 1 minced garlic clove. Makes a 1/2 cup.
• 3. Anchovy Butter: Drain one 2-ounce can anchovies; place into mixer with 1 stick soft butter, 2 Tbl. olive oil, 1/2 tsp. paprika and an 1/8 tsp. pepper. Mix til smooth. Makes 1 cup.
• 4. Sour Cream Horseradish Sauce: Combine 1 cup sour cream, 3 Tbl. drained prepared horseradish, 1/4 tsp. salt and a dash of paprika. Chill. Makes 1 1/4 cups.
• 5. Tomato Steak Sauce: Mix one 8 oz. can tomato sauce, 1/3 cup A-1 Steak Sauce, 2 Tbl. brown sugar, 2 Tbl. canola oil and salt & pepper to taste. Bring to a boil in very small pan on stove, or dish in microwave. Stir well. Serve hot. Makes 1 1/2 cups.