Cheese Fondue: Best Steak Cuts For Melty Indulgence

Fondue is a quintessential Swiss dish that is perfect for entertaining. It is a simple dish of melted cheese and wine, and people can dip almost anything into it. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, gouda, Swiss cheese, cheddar, Comté, Emmentaler, raclette, and vacherin. When it comes to steak, a good option is to cut beef tenderloin or rump steaks into 1-inch cubes and cook them in hot vegetable oil. The steak can be seasoned and served with various sauces, such as horseradish, sour cream, lemon juice, and cayenne pepper. So, the next time you're hosting a dinner party, why not try a cheese fondue with juicy steak cubes for your guests to dunk and savour?

Filet mignon

When preparing filet mignon for fondue, it's important to cut the meat into bite-sized pieces, about 1-inch cubes. You can also marinate the meat beforehand to infuse it with extra flavour. A simple marinade of lemon juice, olive oil, garlic, green onion, and herbs can add a delicious tangy twist to your steak. Be sure to bring the meat to room temperature before cooking and pat it dry to ensure a good sear.

When cooking the filet mignon, you can use a frying pan or a stovetop griddle. Heat your pan to medium heat and add the steak, cooking for about 5-7 minutes on each side. This will give you a medium-rare steak, which is the ideal doneness for fondue as it will remain tender and juicy. Let the steak rest for a few minutes before slicing it into thin pieces.

So, if you're looking to elevate your cheese fondue experience, filet mignon is an excellent choice. With its tender texture and rich flavour, it pairs perfectly with the creamy cheese fondue and makes for a memorable dining experience.

Poached chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 teaspoon black pepper
• 1 Granny Smith apple, peeled and thinly sliced
• 4 slices of Swiss cheese
• 1 (10-3/4-ounce) can of cream of chicken soup
• 1 cup of dry herb-seasoned stuffing mix
• 1/4 cup of butter, melted

Method:

Preheat your oven to 350 degrees Fahrenheit. Coat a 9- x 13-inch baking dish with cooking spray. Sprinkle the chicken evenly on both sides with salt and pepper, then place it in the prepared baking dish. Top the chicken with apple slices and place a slice of cheese over each breast. In a medium bowl, combine the soup and apple juice, then pour this mixture over the chicken. Sprinkle the stuffing mix on top and drizzle with butter. Bake for 30 to 35 minutes, or until the chicken is no longer pink in the centre.

You can serve this Swiss Fondue Chicken with a side of classic carrots or roasted baby potatoes for a tasty and colourful meal.

If you're looking for more protein options to dip into your cheese fondue, grilled steak, cooked ham, and seafood like shrimp, crab, or lobster are also great choices.

Pan-seared steak

A hot pan is the key to making a restaurant-quality pan-seared steak. The steak is seared in a cast-iron skillet on the stovetop, then transferred to a hot oven to finish cooking. The stovetop cooking gives the steak a golden-brown exterior, and the dry heat of the oven helps it cook evenly.

Choosing the Right Steak

A boneless rib-eye or New York strip steak, 1 ½ to 2 pounds and 2 ½ inches thick, is ideal for pan-searing. If you are serving multiple people, you can also cut 1-inch cubes from a beef tenderloin or four rump steaks.

Preparing the Steak

Before cooking, pat the steak dry with paper towels. Season each side with coarse salt and cracked pepper.

Cooking the Steak

Heat oil in a large cast-iron or other oven-proof skillet over medium-high heat until it begins to smoke. Place the steak in the skillet and cook until a dark crust has formed, 5 to 7 minutes per side. If the meat is browning too quickly, reduce the heat.

Hold the steak with tongs and quickly brown all the edges, turning as necessary, then lay the steak flat in the skillet. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the steak registers your desired level of doneness, 5 to 15 minutes.

Serving the Steak

Transfer the steak to a plate and spread with garlic-herb or horseradish-mustard butter. Cover loosely with aluminium foil and let rest for 5 to 10 minutes. The temperature will then rise another 5 to 10 degrees. Slice the steak across the grain and serve with the remaining butter.

Storing Leftovers

If you have any leftovers, cover them with foil or transfer the steak to an airtight container and refrigerate for up to 2 days.

Roasted potatoes

Choosing the Right Potatoes:

Select baby new potatoes or large red-skinned potatoes for roasting. Look for potatoes that are firm and smooth, avoiding any with sprouting eyes or green discolouration.

Preparation and Seasoning:

Cut the potatoes into uniform-sized pieces, about 1-inch in size. This ensures even cooking. Drizzle olive oil over the potatoes and toss them with thyme and a pinch of sea salt. You can also add other seasonings like rosemary, garlic, or paprika for extra flavour.

Roasting Instructions:

Preheat your oven to 200°C. Place the seasoned potatoes on a large roasting tin and roast for 20-25 minutes, or until they are cooked through and golden. Give them a toss halfway through the cooking time to ensure even browning.

Serving Suggestions:

Serve the roasted potatoes alongside your steak and cheese fondue. They can be dipped into the fondue or enjoyed as a side dish. You can also offer additional condiments such as chopped roasted swede, celeriac, sweet potatoes, cured meats, crudités, or crusty bread.

New Potatoes with Three-Cheese Fondue:

For a more indulgent side dish, try this recipe for new potatoes with a three-cheese fondue:

Ingredients:

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 cup plus 2 tablespoons whipping cream
• 1 8-ounce package cream cheese, room temperature
• 1 cup freshly grated Parmesan cheese
• 1/2 cup grated Gruyère cheese
• 1/4 teaspoon ground nutmeg
• 1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 48 (about) 6-inch skewers

Instructions:

• Heat 2 teaspoons of olive oil in a heavy medium saucepan over medium heat. Add the chopped onion and sauté until soft, about 4 minutes.
• Reduce the heat to low and add the whipping cream, cream cheese, Parmesan cheese, and Gruyère cheese. Whisk until smooth, about 3 minutes.
• Stir in the nutmeg and season with salt and pepper to taste. Remove from heat.
• In a separate large saucepan, combine the potatoes, 6 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium. Cook until the potatoes are just tender when pierced with a skewer, about 6 minutes.
• Drain the potatoes and transfer them to a bowl. Add 1 tablespoon of extra-virgin olive oil and the chopped parsley, tossing to coat. Season with salt and pepper to taste.
• Place the potatoes on a platter and spear each one with a skewer. Serve warm with the three-cheese fondue.

Enjoy your steak and cheese fondue with delicious roasted potatoes!

Salami

When preparing a cheese fondue with salami, it is best served with a mild ham sausage, as well as a spicier, drier option. This gives variety to your guests and allows them to experiment with different flavour combinations. Salami is a fun and flavourful dipper that will bring a bit of spice to your fondue pot. It is a great way to add protein to the platter and create a satisfying, well-rounded meal.

When preparing the cheese fondue, it is important to use good-quality cheese and grate it before melting for a smooth fondue. A blend of traditional, firm, mountain-style cheeses is best, such as Gruyere, Emmentaler, and Appenzeller. You can also add cornstarch to the cheese to thicken the fondue and prevent clumping. White wine is a classic addition to the fondue, adding a nice acidity to cut through the richness of the cheese.

So, if you're looking to add some salami to your cheese fondue, be sure to serve it with a variety of meats, fresh fruit, and a good-quality cheese blend. It's a great way to impress your guests and create a fun, interactive dining experience.

Frequently asked questions