Cutting Tenderloin For Fondue: A Step-By-Step Guide

Fondue is a fun and interactive way to serve dinner, and beef fondue is a popular choice. To prepare beef tenderloin for fondue, it is important to cut the meat into small, evenly-sized cubes. The ideal size is between 3/4 and 1 cubes, though some recipes suggest cutting the meat into slightly smaller 1/2 cubes. This ensures the meat cooks quickly and evenly when placed in the fondue pot. It is also recommended to marinate the beef tenderloin in a mixture of soy sauce, Worcestershire sauce, and garlic before cooking, for added flavour.

Marinating the beef

Firstly, decide on your marinade. A classic combination for beef fondue is soy sauce, Worcestershire sauce, and garlic. You can also add other ingredients such as olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, and black pepper. If you want some heat, add a dash of hot sauce to your marinade.

Next, trim any excess fat from the beef tenderloin and cut it into cubes. A standard size for the cubes is around 1-inch, but they can range from 3/4-inch to 1 1/4-inch. Place the cubed beef into a resealable plastic bag or a container with a tight-fitting lid.

Then, prepare your marinade by mixing the ingredients in a small bowl. Pour the marinade over the beef in the bag or container, ensuring that all the meat is coated. Seal the bag or container and place it in the refrigerator to marinate. The beef should be left to marinate for at least 4 hours, and up to 6 hours, turning the bag or container occasionally to ensure the meat marinates evenly.

Once the beef has finished marinating, remove it from the bag or container and discard the excess marinade. Pat the beef dry with paper towels. At this point, the beef is ready to be cooked in your fondue pot.

You can also prepare sauces to accompany your fondue. Horseradish sauce, barbecue sauce, and tomato steak sauce are all popular choices. Prepare these sauces by combining the ingredients and refrigerating until serving.

Cutting the beef into cubes

Start with a high-quality piece of beef tenderloin:

Select a tender and flavourful cut of beef, such as the top sirloin, ribeye, or filet mignon. Ensure the meat is fresh and has a good marbling of fat for extra flavour and tenderness.

Trim and prepare the beef tenderloin:

Before cutting, trim any excess fat or silver skin from the tenderloin. You can also cut the tenderloin into smaller, manageable pieces to make cubing easier.

Determine the desired cube size:

For beef tenderloin fondue, it is ideal to cut the meat into bite-sized pieces. The recommended cube size ranges from 3/4 inch to 1 inch. You can also cut the meat into slightly smaller or larger pieces, depending on your preference.

Sharpen your knife:

Ensure your knife is sharp to make clean cuts. A sharp knife will also make the process easier and help maintain the shape of the meat.

Cut the beef tenderloin against the grain:

Identifying the direction of the meat's muscle fibres, or the grain, is essential. Cut the meat across the grain, perpendicular to the fibres. This will ensure the tenderness of the meat, as cutting against the grain shortens the muscle fibres, making it more tender to chew.

Cut the tenderloin into thin slices:

Cut the tenderloin into thin slices, about 1/2 inch thick. Try to keep the thickness consistent across all slices.

Stack the slices and cut into cubes:

Place the slices of meat on a cutting board and stack them on top of each other. Then, cut the stacked slices into cubes of your desired size. Cutting through multiple slices at once will ensure uniformity in the cube size.

Tips for perfect beef cubes:

• Keep your cuts consistent for even cooking and presentation.
• Avoid cutting the cubes too small, as they may overcook or fall off the fondue forks.
• If you're unsure about your knife skills, you can partially freeze the meat before cutting to firm it up and make slicing easier.

By following these steps, you will have perfectly cubed beef tenderloin ready for your fondue. Remember to handle raw meat with care and always use a sharp knife to ensure a clean and precise cut.

Heating the oil

Choosing the Right Oil

The type of oil you use for your fondue is important. It is recommended to choose a neutral-flavoured oil with a high smoke point to ensure both safety and flavour. Oils with low smoke points, such as extra virgin olive oil, can burn quickly at the high temperatures required for fondue, so they are not ideal. Instead, opt for oils like canola oil, peanut oil, grapeseed oil, sunflower seed oil, avocado oil, rice bran oil, refined peanut oil, or coconut oil. These oils have higher smoke points and are less likely to burn.

Amount of Oil

When filling your fondue pot with oil, be mindful not to overfill it. The oil will expand and bubble as it heats up, so filling the pot halfway or to the manufacturer's suggested level is generally sufficient. Overfilling the pot can lead to a dangerous mess.

Place your fondue pot on the stove over high heat. Heat the oil to a temperature of around 375°F (190°C). Use a thermometer to monitor the temperature accurately. If you don't have a thermometer, you can test the oil's readiness by carefully dropping a cube of bread into it. If the bread browns in about 30 seconds, the oil is ready. Once the oil reaches the desired temperature, carefully move the hot pot to the fondue stand or a portable burner and adjust the heat to maintain the temperature between 325°F (163°C) and 375°F (190°C).

Safety Precautions

Hot oil can be dangerous, so it's crucial to prioritise safety. Ensure the area around your fondue pot is clean and clear of any flammable materials. Keep a fire extinguisher nearby as an extra precaution. Additionally, if children are present, supervise them at all times to prevent accidental burns or spills.

Cooking the beef

Once you've cut your beef tenderloin into cubes, you'll need to marinate it. Marinating the meat will make it more tender and flavourful, and is a key step in preparing beef fondue. Combine soy sauce, Worcestershire sauce, and garlic in a bowl or resealable plastic bag. You can also add garlic salt, brown sugar, pineapple juice, and cider vinegar to the marinade. Add the cubed beef to the marinade, ensuring that all the meat is coated. Refrigerate for at least four hours, turning the meat occasionally.

After marinating, remove the beef from the marinade and pat it dry with paper towels. If you're using broth for your fondue, pour it into your fondue pot and heat it to 225°F (105°C). You can add wine and green onions to the simmering broth for extra flavour. If you're using oil for your fondue, heat it to 350°F in your fondue pot.

Now it's time to cook the beef! Use fondue forks or skewers to spear the meat cubes and place them in the pot. Cook the beef for 1-2 minutes per forkful, or until it reaches your desired level of doneness. For thin cuts of beef, cook for about 1 minute for medium doneness and 2 minutes for well-done. For thick slices of beef, cook for about 2 minutes for medium doneness and 3 minutes for well-done.

Sauces and dips

When it comes to sauces and dips for beef fondue, there are many options to choose from. Here are some ideas to get you started:

Classic Fondue Sauces

A simple combination of soy sauce and Worcestershire sauce is a classic choice for beef fondue. You can also try replacing the Worcestershire sauce with balsamic vinegar or adding some garlic to the marinade. For a spicier option, try a fondue with chili garlic sauce, red pepper flakes, and ginger. Alternatively, opt for a red wine beef fondue, where the meat is dipped in a red wine mixture.

Dipping Sauces and Condiments

You can also offer a variety of dipping sauces and condiments on the side. Some popular options include:

• Mayonnaise mixed with mustard
• Tomato sauce or salsa
• Garlic butter or anchovy butter
• Sour cream horseradish sauce
• Aioli dip
• Curry dip
• Bernaise sauce
• Cracked pepper sauce
• Teriyaki sauce
• Mustard sauce
• Hoisin sauce

Side Dishes

Beef fondue is often served with side dishes like boiled potatoes, shrimp cocktail, broiled bacon-wrapped smoked oysters, French bread, a fruit and cheese platter, and vegetables such as mushrooms, zucchini, and potatoes. These sides provide a break from the rich flavors of the fondue and offer a variety of textures and tastes.

Frequently asked questions