Fondue Beef Cuts: What You Need To Know

Fondue is a fun and interactive way to serve dinner, where guests cook their food in a pot of hot oil or broth. Fondue is typically made with tender cuts of beef that won't seize up from being flash-cooked in hot oil or broth. While there are no rules for choosing meat options, some meats work better than others depending on the flavourings in the pot. Beef fondue typically uses raw cubed beef tenderloin, sirloin, or ribeye, which are tender, rich in flavour, and guaranteed to stay juicy after cooking.

Tenderloin

Fondue liquid is typically kept at a high temperature to ensure fast and even cooking for dipped ingredients, so a tender cut of meat is ideal. Tenderloin is a more expensive option, but it is guaranteed to stay juicy and tender after cooking. It is also a good choice if you want to eat your fondue meat rare, as it can be cooked in around 25-30 seconds.

If you are using tenderloin for fondue, it should be cut into 1-inch cubes so they are bite-sized and cook quickly.

Sirloin

Fondue is a fun and interactive way to serve dinner, and beef is a popular choice for this unique meal. When selecting beef for fondue, it is important to choose a tender cut that will cook quickly in the hot oil or broth. While some people opt for more expensive cuts like tenderloin or filet mignon, sirloin is also a great choice that won't break the bank.

When preparing sirloin for fondue, cut the meat into uniform, bite-sized pieces. Cubes of about 1-inch in size are ideal. This will ensure that the meat cooks evenly and quickly in the fondue pot. You can also slice the sirloin into long strips if you prefer. Just be sure to cut the meat into thin pieces so that it cooks through without becoming overcooked on the outside.

To cook the sirloin fondue, heat your oil or broth to the desired temperature. Canola oil, peanut oil, and vegetable oil are all great options as they have high smoke points and won't burn as quickly as other oils. Once your oil is hot, use a fondue fork or skewer to carefully lower each piece of meat into the pot, being careful not to overcrowd the pot. Cook the sirloin for about 1 minute for rare, 1-2 minutes for medium, and 2-3 minutes for well done.

So, if you're looking to add a touch of luxury to your next fondue party without breaking the bank, sirloin is a fantastic choice. Just be sure to prepare your meat properly, cook it to your desired doneness, and enjoy the delicious results!

Filet Mignon

Fondue is a fun and tasty way to prepare a meal, and beef is a popular choice for this. When selecting a cut of beef for fondue, it's important to choose a tender, flavourful, and juicy option that can withstand the high cooking temperatures of the fondue pot. Filet mignon is an excellent choice and here's why.

In addition to its tenderness, filet mignon is known for its rich flavour. This cut of beef has a delicate, buttery texture and a mild taste that complements the cooking method and various sauces used in fondue. The high temperature of the fondue liquid also helps to seal in the juices, ensuring that each bite is juicy and flavourful.

When preparing filet mignon for fondue, it's important to cut the meat into bite-sized cubes, typically around 1-inch in size. This ensures even cooking and easy handling when skewering the meat for dipping. It's also recommended to bring the meat to room temperature before cooking and to pat it dry if using oil, as this helps prevent splattering.

Rump steak

Fondue is a fun and tasty way to cook and eat, and beef is a popular choice for this. While there are no rules for choosing meat options, some meats work better than others depending on the flavourings in the pot. Red meat is a safe option, and beef, in particular, works well as it soaks up the flavours of the cooking liquid and adds extra flavour to the broth or oil.

Fondue liquid is usually kept at a high temperature, so you need to choose a tender cut of meat that won't seize up from being flash-cooked in hot oil or broth. Rump steak is a good choice for fondue as it is a tender, flavoursome cut that will stay juicy after cooking. It is also a more affordable option than some other cuts of beef.

When preparing beef fondue, cut the rump steak into 1-inch cubes so they are bite-sized and will cook quickly. You can also marinate the meat beforehand to add extra flavour and further tenderise it. If you are using oil for cooking, be sure to dry off the meat completely first to prevent the hot oil from spattering.

When cooking the fondue, heat the oil to 190°C. You can test if the oil is hot enough by throwing in a cube of bread – if it takes about 30 seconds to brown, it's ready. Dunk the beef in the hot oil for 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well done.

Marinating cheaper cuts

While cuts like sirloin, tenderloin, and filet mignon are ideal for fondue, cheaper cuts of beef can be used with a little extra preparation. Marinating cheaper cuts of beef is a great way to add flavour and improve the texture of the meat.

When using less expensive cuts of beef, marinating the meat beforehand can significantly improve the results. Not only does it add flavour, but it also helps to tenderise the meat. A variety of ingredients can be used to make a marinade, such as soy sauce, Worcestershire sauce, garlic, brown sugar, vinegar, and various spices. It is important to allow the meat to marinate for several hours or even overnight, turning the meat occasionally to ensure it is evenly coated.

Some recommended cheaper cuts of beef that can benefit from marinating include:

• Sirloin Tip Side Steak: This cut is boneless, lean, and inexpensive. Marinating it before grilling can make it more tender and flavourful.
• Top Round Steak (London Broil): This thick and versatile cut is best when broiled or slow-cooked. Marinating can also help to improve its tenderness.
• Eye of Round Steak: This lean and boneless cut is a great value option that is ideal for marinating and then grilling or skillet cooking.
• Skirt Steak: This cut is known for its robust flavour and is commonly used for fajitas or stir-fry. Marinating can help to further enhance its flavour and tenderness.

When preparing cheaper cuts of beef for fondue, it is important to start the night before by tenderising the meat with a meat tenderiser. After tenderising, the beef can be placed in a marinade to further soften it. It is important to completely dry off the meat before cooking in oil to avoid spattering.

Frequently asked questions