Red Wine Beef Fondue with Blue Cheese Dipping Sauce
Dress Up the Ordinary
Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chunks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!
1/2 cup heavy cream
1/2 cup crumbled blue cheese
1 tablespoon prepared horseradish
Salt and ground black pepper
1/4 onion, minced
2 cloves garlic, crushed
1 tablespoon canola oil
2 cups red wine (one with soft tannins like a Merlot or Pinto Noir)
3/4 ounce Glace de Viande Gold®
2 cups hot water
1 pound beef tips or beef tenderloin, cut in bite-size pieces
Combine the first three ingredients in a small bowl and stir to combine. Season to taste with salt and pepper. Transfer to a serving bowl and set aside.
In a large saucepan, sauté the garlic cloves and onion in the oil over medium heat until the onion is translucent, about 5 minutes. Add the red wine, increase the heat to bring it to boil, and cook until the wine is reduced by half. Add the Glace de Viande Gold® and water, reduce the heat, and simmer for a few more minutes. Season with salt and pepper.
Transfer the wine/stock mixture to a fondue pot and bring back to a simmer. Skewer the beef on fondue forks and cook it in the simmering stock, about 90 seconds for medium. Serve with dipping sauce.