Elegant Asian-Inspired Beef Fondue with Sherry Infusion
Indulge in a culinary experience that combines elegance and simplicity with our Asian-Inspired Beef Fondue, where the richness of beef tenderloin meets the savory magic of soy sauce and Harvey's Bristol Cream sherry. This recipe first graced our table at Anna Ivarsdottir's memorable dinner party and has since become a staple for special occasions and dinner parties. Perfectly thin slices of tenderloin and delicate onion rings swirl in an aromatic fondue broth, creating a symphony of flavor. Resist the urge to alter perfection; just sit back, relax, and delight in every meltingly tender bite of beef and beautifully caramelized onion. Serve with fragrant steamed white rice and a side of glistening snap peas enhanced with a balsamic glaze and walnut crunch, making every mouthful an exotic adventure you won’t want to end. Savor the luxurious blend of flavors as this dish transports you to the heart of culinary excellence.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Water
17 ounces
Soy Sauce
7 ounces
Sherry Wine
7 ounces (Harvey's Bristol Cream preferred)
Chicken Bouillon Cube
1
Beef Tenderloin
1.5 lbs (Thinly sliced, best shaved by butcher)
White Onions
2 medium (Sliced and separated into rings)
Instructions
1
Pat each slice of beef tenderloin dry with a paper towel to remove excess moisture for optimal cooking.
2
Divide the prepared shaved beef and the sliced onion rings evenly onto two serving plates and place them at opposite ends of your dining table for easy accessibility.
3
In a saucepan, combine water, soy sauce, sherry, and chicken bouillon cube. Bring the mixture to a simmering boil over medium heat, ensuring all components are well integrated.
4
Transfer the shimmering broth to a 2-3 quart capacity fondue pot and center the pot on your table's fondue stand. Light the fondue pot's heat source to maintain its warmth.
5
Invite guests to enjoy the interactive dining experience by spearing meat and onion rings with fondue forks, cooking them to their preferred level of doneness in the communal broth.
6
Serve with steamed white rice and consider an exquisite side dish of snap peas drizzled with balsamic glaze and topped with coarsely broken walnuts, enhancing the dish's Asian flair and elevating the entire meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this fondue recipe?
The primary protein used is 1.5 lbs of beef tenderloin, which should be thinly sliced or shaved by a butcher for the best results.
What specific brand of sherry is recommended for the broth?
Harvey's Bristol Cream sherry is the preferred choice to achieve the desired flavor profile for the infusion.
How should the beef be prepared before cooking?
Each slice of beef tenderloin should be patted dry with a paper towel to remove excess moisture, ensuring optimal cooking in the broth.
What ingredients make up the fondue broth?
The broth consists of 17 ounces of water, 7 ounces of soy sauce, 7 ounces of sherry wine, and one chicken bouillon cube.
How should the onions be prepared for the fondue?
Two medium white onions should be sliced and separated into rings before being placed on serving plates.
What is the recommended serving size for this recipe?
This recipe is designed to provide 4 servings.
What side dishes are suggested to accompany the beef fondue?
It is recommended to serve the fondue with fragrant steamed white rice and snap peas enhanced with balsamic glaze and walnuts.
How do guests participate in the dining experience?
Guests use fondue forks to spear the meat and onion rings, cooking them to their preferred level of doneness in the communal broth.
What size fondue pot is required for this recipe?
A fondue pot with a capacity of 2-3 quarts is recommended.
Is this recipe considered difficult to prepare?
No, it is described as an 'easy fix' that combines elegance with simplicity, making it ideal for dinner parties.
What is the origin of this specific recipe?
This recipe was first served at a memorable dinner party hosted by Anna Ivarsdottir.
Can I substitute the beef tenderloin with another cut?
While tenderloin is recommended for its meltingly tender quality, you can use other high-quality lean cuts if they are shaved very thin.
How is the broth initially heated?
The broth ingredients are combined in a saucepan and brought to a simmering boil over medium heat before being transferred to the fondue pot.
What makes the snap pea side dish unique?
The snap peas are drizzled with a balsamic glaze and topped with coarsely broken walnuts for a crunchy, flavorful finish.
How should the serving plates be arranged on the table?
The shaved beef and onion rings should be divided onto two plates and placed at opposite ends of the table for easy access.
What type of flavor profile does this dish have?
It features an Asian-inspired flavor profile characterized by savory soy sauce and the rich, aromatic infusion of sherry.
Why is it important to use a heat source under the fondue pot?
The heat source maintains the broth's warmth so that the beef and onions cook properly throughout the meal.
Is the chicken bouillon cube necessary?
Yes, it adds a foundational savory depth to the water, soy, and sherry mixture.
How many ingredients are required for this recipe?
There are 6 main ingredients: water, soy sauce, sherry wine, chicken bouillon, beef tenderloin, and white onions.
Can the onions be cooked at the same time as the beef?
Yes, guests are encouraged to cook both the meat and the onion rings together in the communal broth.
What is the texture of the cooked onions?
When cooked in the broth, the onions become beautifully caramelized and tender.
Is this dish suitable for special occasions?
Yes, its elegant presentation and interactive nature make it a staple for special occasions and dinner parties.
What type of onions are best for this recipe?
Medium white onions are specified for their ability to separate into rings and their flavor when simmered.
Can I use low-sodium soy sauce?
While the recipe calls for standard soy sauce, low-sodium can be used if you prefer to control the salt content.
How thin should the beef be sliced?
The beef should be shaved very thin, a service most easily provided by a professional butcher.
Does the recipe contain any fiber or protein information?
The raw data does not specify exact nutritional values like fiber, protein, or calories.
What is the total volume of liquid in the fondue pot?
The liquid volume is approximately 31 ounces (17 oz water, 7 oz soy, 7 oz sherry).
Should I add salt to the broth?
The soy sauce and chicken bouillon cube generally provide enough saltiness, so additional salt is typically not needed.
How long does it take to cook the beef in the broth?
Because the beef is shaved thin, it cooks very quickly, usually within a few seconds to a minute depending on preference.
Is the broth meant to be consumed as a soup?
While it is a flavorful cooking medium, its primary purpose is to cook and season the beef and onions interactively.