Fondue Tips: Marinating Steak For The Perfect Fondue Experience

Fondue is a Swiss dish that has become a worldwide favourite. It is a great way to cook steak tips, adding flavour and helping to tenderise the meat. There are many ways to marinate steak for fondue, with different cuts of meat, oils, and sauces to choose from. The type of meat, oil, and marinade you choose will depend on your personal preference.

Best cuts of steak for fondue

Fondue is back on the menu! If you're planning a fondue night, it's important to choose the right cut of steak to ensure your meat is tender and juicy. Here are some tips and suggestions for selecting the best cuts of steak for fondue.

Tender cuts are key

When selecting steak for fondue, it's important to opt for tender cuts. Fondue meat is flash-cooked in hot oil or broth, so you'll want to avoid tougher cuts that could seize up and become chewy. Choose cuts that will stay juicy and tender even with quick cooking.

Recommended steak cuts for fondue

• Tenderloin: This is a classic choice for fondue. It's a tender cut that works well with various sauces. However, it can be on the expensive side.
• Sirloin: Sirloin is a lean, tender, and flavorful option. It's a good choice if you're looking for a balance between taste and tenderness.
• Filet Mignon: This is a tender and buttery cut from the small end of the tenderloin. It's mild in flavor and tends to be pricier.
• Flank Steak: Flank steak is a lean and flavorful cut from the abdominal muscles of the cow. It's a good option if you want a leaner choice without sacrificing flavor.
• Top Sirloin: If you're looking for a less costly alternative, top sirloin is a nice choice. It's still tender and flavorful but won't break the bank.
• Striploin: Striploin is another good alternative to tenderloin, offering tenderness at a more affordable price point.

Marinades and preparation

To enhance the flavor and tenderness of your steak fondue, consider marinating the meat before cooking. A simple marinade of soy sauce, Worcestershire sauce, and garlic can add extra flavor to your steak. You can also poke the meat with a fork before marinating to help the flavors penetrate deeper.

When cutting your steak for fondue, aim for bite-sized pieces. Cubes of about 1-inch or strips are ideal. This ensures even cooking and easy handling during the fondue process.

Cooking tips

Fondue is typically cooked in a pot of hot oil or broth. To avoid overcrowding, use one fondue pot for every six people. Heat the oil to 375°F before adding the meat. Cook the steak to your desired doneness, usually just a couple of minutes for thin cuts and up to 3 minutes for thicker slices.

Marinade ingredients and prep

The key to a great steak fondue is the sauce. There are a variety of sauces that can be used for a steak fondue, but some of the most popular are the classic sauces like Bearnaise, Béarnaise, or Choron. Other popular sauces for steak fondue include horseradish cream, mustard, and BBQ sauce.

For an Asian Teriyaki Marinade, you will need fresh ginger, grated, peanut oil or another vegetable oil, and a tender cut of beef (e.g. tenderloin), cut into strips.

First, crush a clove of garlic. Then, in a large bowl, combine all the ingredients except the beef. Place the beef strips into the bowl and coat them well. Let the meat soak up the marinade for at least two hours in the refrigerator.

For a gluten-free marinade, you will need 1-2 lbs of any cut of steak, 1/3 cup coconut aminos or soy sauce if not gluten-free, 1/3 cup fresh lemon juice, 1/4 cup Worcestershire sauce, 1 1/2 tablespoons garlic powder, 3 tablespoons dried basil, 1 1/2 tablespoons dried parsley flakes, and 1 teaspoon ground white pepper.

Poke the meat with a fork and place it into a ziplock bag. Add all the ingredients to the bag, mix them together, making sure the marinade is evenly distributed. Refrigerate for at least 1 hour, and up to 24 hours.

For a marinated tenderloin fondue, you will need 1/2 cup packed brown sugar, 1/2 cup cider vinegar, 1/2 cup pineapple juice, 1/2 teaspoon garlic powder, 1 pound each of pork and beef tenderloin, cut into 1-inch cubes, and 2 to 3 cups vegetable oil.

Combine the first six ingredients in a bowl. Pour them into two large resealable plastic bags, add the pork to one bag and the beef to the other. Seal the bags and turn them to coat the meat. Refrigerate for 2 hours, turning occasionally. Drain and discard the marinade. Pat the meat dry with paper towels.

For a marinated beef fondue, trim most of the visible fat from 1-2 pounds of beef sirloin and cut it into 1-inch cubes. Combine 2 tablespoons of beef stock or red wine, 2 tablespoons of balsamic vinegar, 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1 teaspoon of Montreal steak seasoning, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, and black pepper to taste. Add bay leaves. Put the meat cubes into a Ziploc bag and pour in the marinade. Marinate the meat for at least 4-6 hours in the refrigerator.

Oil types and safety

When preparing an oil-based fondue, it is important to select an oil with a high smoke point to ensure safety and maintain the flavour of the oil. Oils with a low smoke point can burn, denature, and turn rancid. Oils with a high smoke point include avocado oil, rice bran oil, refined peanut oil, coconut oil, canola oil, grapeseed oil, and sunflower seed oil. Oils to avoid include olive oil, sesame oil, extra virgin olive oil, and other GMO oils with high amounts of Omega 6.

The amount of oil used is also important for safety. Do not fill the fondue pot more than halfway, as the oil will expand and bubble when heated. Overfilling the pot can lead to a dangerous mess. Additionally, it is important to use the correct type of fondue pot. Copper, stainless steel, or cast iron pots are suitable for oil fondue, while ceramic or stoneware pots should not be used. Electric fondue pots are available, and it is recommended to choose a pot with splash guards to prevent hot oil splatters.

When heating the oil, it is crucial to exercise caution. The oil should be heated to a high temperature, between 180-190 degrees Celsius or 350-375 degrees Fahrenheit. A deep-frying thermometer can be used to check the temperature, or a piece of bread can be dropped into the oil – if it turns golden brown in 30-45 seconds, the oil is ready. It is also important to keep the area around the fondue pot clean and clear of any flammable materials.

To prevent splattering and popping of hot oil, which can cause burns, ensure that all food added to the oil is as dry as possible. Any water droplets can cause the oil to spit and bubble over. It is also recommended to provide separate plates for raw and cooked food, as well as additional forks or skewers, as the fondue fork may be too hot to handle.

By following these guidelines and exercising caution, you can safely enjoy the delicious and interactive experience of oil fondue.

Meat cooking times

When cooking meat in a fondue, the cooking time depends on your desired level of doneness. Here are the approximate cooking times for meat fondue:

• Rare: 15 to 25 seconds
• Medium Rare: 25 to 30 seconds
• Medium: 30 to 35 seconds
• Well Done: 40 to 60 seconds

It's important to note that cooking times may vary depending on factors such as the temperature of the fondue, the type of fondue used, and the preparation of the meat.

When cooking steak for fondue, it is recommended to cut the meat into bite-sized pieces or strips. This ensures that the meat cooks evenly and quickly. Additionally, marinating the steak before cooking can enhance its flavour and juiciness. A good marinade can include ingredients like soy sauce, Worcestershire sauce, garlic, lemon juice, and various herbs.

When preparing meat for fondue, it is crucial to follow food safety guidelines. Ensure that the meat is thoroughly cooked to prevent any foodborne illnesses. It is also important to use separate platters for raw and cooked meat to avoid cross-contamination. Always supervise children and never leave the fondue pot unattended to prevent any accidents.

Dipping sauces

When it comes to dipping sauces for steak fondue, there are many options to choose from. It is recommended to offer at least three different sauces to cater to different tastes. You can either make your own or use store-bought sauces.

Some sauce options that go well with steak fondue include:

• Horseradish sauce: Combine prepared horseradish, sour cream, mustard, and Worcestershire sauce.
• Garlic butter: Mix softened butter with chopped garlic and chives.
• Aioli: Blend mayonnaise with garlic, olive oil, and salt.
• Curry dip: Combine olive oil, lemon juice, curry powder, ground ginger, prepared horseradish, Dijon mustard, Worcestershire sauce, and garlic salt.
• Bernaise sauce: Combine white wine vinegar, lemon juice, tarragon, salt, and pepper with egg yolks and butter.
• Barbecue sauce: Mix tomato sauce, steak sauce, and brown sugar.
• Spicy sauce: Combine sour cream with prepared horseradish and white vinegar.
• Tomato and Ginger Sauce: This is a versatile sauce that can be used for various types of fondue, including beef.

These sauces offer a range of flavours, from creamy and spicy to tangy and sweet, ensuring there is something to suit everyone's taste preferences.

Frequently asked questions