Stovetop Beef Round Fondue: A Quick, Easy, Delicious Treat

Fondue is a fun and tasty way to cook beef. The beef round fondue is a great choice for a dinner party, as it's an interactive and social way of dining. To cook beef round fondue on a stove top, you'll need to first cut your beef into bite-sized cubes. You can marinate the beef in a mixture of soy sauce, Worcestershire sauce and garlic, or simply season with salt and pepper. Heat oil in a heavy-bottomed pan on the stove top to 375°F/190°C. You can test the temperature by dropping in a cube of bread – if it turns golden in 30 seconds, it's ready. Skewer the beef and cook in the hot oil for 30-60 seconds for rare, 45 seconds-1 minute for medium-rare, or 1-2 minutes for well-done. Serve with a range of sauces for dipping.

Choosing the right cut of beef

Tenderness

As fondue typically involves flash-cooking meat in hot oil or broth, choosing a tender cut of beef is crucial. Tougher cuts of meat that require slow cooking methods like braising or roasting will become tough and chewy in a fondue. Opt for cuts like sirloin, tenderloin, or filet mignon, which are known for their tenderness. These cuts will remain juicy and flavourful even after being cooked in the fondue pot.

Flavour

In addition to tenderness, you also want a cut of beef that will add flavour to your fondue. Sirloin, for example, is a lean cut that offers a good balance of flavour and tenderness. Filet mignon, while more expensive, is buttery and mild in flavour. If you're looking for something more affordable, flank steak is a lean, flavourful option.

Cooking Time

Different cuts of beef have varying cooking times, and this is an important consideration for fondue. For beef, you generally want a pink centre, which translates to cooking times of 30 seconds for rare, 45 seconds for medium-rare, and 60 seconds for well-done. Choose a cut that suits your desired level of doneness, keeping in mind that thicker cuts may take longer to cook.

Quantity

When preparing beef fondue, it's important to consider the quantity of meat you'll need. A good rule of thumb is to provide around a quarter to a half-pound of meat per person, depending on the number of other dishes served. This ensures that your guests have enough to eat without an excessive amount of leftovers.

Preparation

Before cooking your beef fondue, be sure to cut the meat into bite-sized pieces, typically about 1-inch cubes. This ensures that the meat cooks evenly and quickly in the fondue pot. You can also marinate the meat beforehand to enhance its flavour and tenderness.

In summary, when choosing the right cut of beef for your stove-top beef round fondue, opt for tender, flavourful cuts like sirloin, tenderloin, or filet mignon. Consider your desired cooking time and quantity, and always prepare the meat properly by cutting it into bite-sized pieces. With the right cut of beef, your fondue is sure to be a delicious success!

Selecting the right cooking pot

Material:

Look for fondue pots made from cast iron, enameled cast iron, or stainless steel. Cast iron and enameled cast iron pots are excellent choices as they retain heat well and can withstand high temperatures, making them suitable for meat fondues. Stainless steel pots are also a good option but may heat unevenly, so keep a close eye on the temperature to avoid scorching.

Heat Source:

You can choose between electric fondue pots and those powered by gel fuel, tea lights, or chafing fuel. Electric pots are convenient and offer excellent temperature control, but you'll need a power outlet nearby. Traditional flame-fueled pots don't require an outlet but may be less adjustable in terms of temperature. Ensure you have the appropriate fuel available if you go with a flame-fueled option.

Size and Capacity:

Consider the number of people you'll be serving. Smaller pots (around 1.5 quarts) are great for couples or appetizers, while larger pots (3 to 3.5 quarts) are better for hosting parties or larger groups. A good rule of thumb for cheese fondue is to estimate about half a pound of cheese per person, which will be about 2 cups when melted. For chocolate fondue, prepare at least 2 ounces per person.

Ease of Cleaning:

Look for fondue pots that are dishwasher-safe or, if handwashing, choose those with a nonstick coating or enameled finish for easier cleanup. Traditional enameled cast iron pots are beautiful but may require special care to avoid scratching the delicate enamel coating.

Accessories:

Some fondue pots come with useful accessories like fondue forks, fork rings, and serving cups. Fondue forks are typically color-coded to prevent mix-ups between diners, and fork rings help keep the forks organized and in place. Serving cups can be handy for holding dipping ingredients, but check their size to ensure they're large enough for your needs.

Reviews and Price:

Read reviews to get a sense of the pot's performance, durability, and ease of use. While you don't have to break the bank, investing in a well-made fondue pot from a reputable brand can be worth it for frequent use or special occasions.

Preparing the beef

Beef fondue is a fun and tasty way to cook and enjoy meat. It is important to prepare the beef correctly to ensure it is tender and full of flavour.

Firstly, purchase tender cuts of beef. You want to look for a steak with a 1-inch thickness, a deep red colour, and minimal visible fat marbling. You can ask your butcher for advice on the best cut, or opt for beef tenderloin or rump steak.

Next, cut the meat into bite-sized pieces. This is important as the meat will only be cooked for a short time, so it needs to be small enough to cook through.

You can then marinate the meat to add extra flavour. A simple marinade can be made by combining soy sauce, Worcestershire sauce, and garlic. Leave the beef to marinate for around four hours, turning the bag occasionally to ensure all the meat is coated.

Before cooking, remove the meat from the marinade and pat it dry with paper towels. It is important to remove any excess moisture from the meat before cooking, especially if you are using oil to cook the fondue, as this will prevent the oil from splashing.

Finally, season the meat with salt and pepper, or a steak dry rub. You can also experiment with other seasonings like garlic powder, Montreal steak seasoning, or Cajun seasoning.

Cooking the beef

The beef round fondue is a great choice for a fun and tasty meal. It is important to prepare the beef correctly to ensure it is tender and full of flavour. Here is a step-by-step guide to cooking beef fondue on a stovetop:

Firstly, purchase tender cuts of beef. You want to look for beef with a 1-inch thickness, a deep red colour, and minimal visible fat marbling. Cut the beef into bite-sized cubes, about 1-inch in size. This will ensure the beef cooks evenly and quickly.

Next, prepare a marinade for the beef. A simple marinade can be made by combining soy sauce, Worcestershire sauce, and garlic. You can also add other ingredients like hot sauce or freshly minced garlic cloves for extra flavour. Place the beef cubes in a resealable plastic bag and pour the marinade over them. Seal the bag and turn it to coat the meat evenly. Refrigerate for about four hours, turning the bag occasionally to ensure all pieces are marinated.

Now, it's time to heat the cooking liquid. For stovetop cooking, you can use either oil or broth. Suitable oils include vegetable, canola, grapeseed, or peanut oil. If using broth, you can infuse it with herbs and spices to add more flavour. Heat the cooking liquid in a heavy-bottomed pan on the stovetop to a temperature of around 375 degrees Fahrenheit (190 degrees Celsius).

While the liquid is heating, prepare your fondue pot and burner. Place a trivet on the table to protect the surface and carefully place the fondue burner on top. Make sure you have enough fondue forks or bamboo skewers for each diner. If using bamboo skewers, remember to soak them in water for 30 minutes before cooking to prevent burning.

Once the cooking liquid has reached the desired temperature, carefully transfer it to the fondue pot. Fill the pot about one-third to one-half full. Turn on the fondue burner to maintain the temperature at around 375 degrees Fahrenheit.

Now, it's time to cook the beef! Skewer a piece of beef with a fondue fork or bamboo skewer and dip it into the hot cooking liquid. The cooking time will depend on your desired doneness. For rare beef, cook for 25-30 seconds, for medium-rare, cook for 30-45 seconds, and for well-done, cook for 45-60 seconds.

Remove the cooked beef from the fondue pot and place it on a plate. Allow guests to season the beef to their taste and serve with dipping sauces like horseradish sauce or barbecue sauce. Enjoy your delicious beef round fondue!

Serving the beef

Once your beef is cooked, you can serve it with a variety of sauces. Some suggestions include a creamy, spicy sauce made with sour cream and horseradish, or a barbecue sauce made with tomato sauce, steak sauce, and brown sugar. You can also serve the beef with a crisp green salad, a light grain like couscous or egg noodles, and your preferred beverage.

If you're cooking for a large group, it's recommended to use additional fondue pots so that more people can cook simultaneously. If too many fondue forks are placed in the pot at once, the temperature of the cooking liquid will drop and affect the cooking process.

It's important to note that fondue forks are for cooking only and should not be used as eating utensils, as they can become very hot and unhygienic. Always use regular forks to eat the cooked meat.

If you have any leftovers, the best way to reheat the steak is to let it come to room temperature first, then transfer it to a microwave-safe dish and heat it in the microwave for one minute. Alternatively, you can use a skillet with a lid for 2-3 minutes or an oven at 300 degrees for 20-30 minutes.

Frequently asked questions