A delicious fondue that's easy to prepare and exactly as fancy as you need it to be! With dipping ingredients such as cheese curds, mozzarella or halloumi, and marinated filet mignon cubes, your guests will be eager to be invited back for dinner!
A word from Cassandra
This fondue is similar to my family’s recipe, but I’ve worked hard to perfect it with a few extras to make sure that it impresses all your guests! The savoury broth will enhance the flavour of any meat, and the Port adds depth, as well as a touch of sweetness. Honestly, any food you dip into this fondue will taste incredible! And don’t forget to try my favourite sauce, Max’s, and our spicy version, if you dare!
- Cassandra
bouillon
Ingredients
For the Port broth:
¼ cup salted butter
4 shallots, minced
4 garlic cloves, minced
6 sprigs of thyme
3 bay leaves
2 cups red Port wine (can be substituted by red wine, such as Cabernet)
⅓ cup tomato paste
2.7 litres beef stock (3 x 900 ml containers)
2 packets of onion soup
¼ cup Bovril beef concentrate
For Cassandra’s Sauce:
¾ cup mayonnaise
1 tsp. curry powder
2 tsp. dried Italian herbs
¼ tsp. ground cayenne pepper
1 tbsp. honey
For Max’s Sauce:
¾ cup mayonnaise
1 tbsp. curry powder
½ tsp. sugar
For the Spicy Sauce:
¾ cup mayonnaise
2 ½ tbsp. Sriracha-style sauce
½ tbsp. paprika powder
For the marinated beef cubes:
2 filet mignons, about 225 g (8 oz) each, cut into large cubes
½ cup red wine
2 tbsp. olive oil
6 sprigs of thyme
2 tbsp. Meaux mustard
Suggested dipping ingredients:
2 packs of Halloumi cheese (a reinvented fondue superstar!)
1 bag of cheese curds
1 packet of fondue meat
1 cup of cubed mozzarella cheese
Preparation
Heat the butter, shallots and garlic in a large pot over medium heat.
When the garlic begins to brown, add the tomato paste and cook for 3 minutes, stirring constantly.
Add the thyme, Port and beef stock. Simmer for 45 to 50 minutes.
Taste and adjust seasoning if necessary.
Wine Pairing
A well-structured Cabernet, or a full-bodied Merlot!
