Light Beef Fondue in Herbed Broth
A healthier take on the classic fondue — tender beef strips cooked in a fragrant herb broth instead of oil. Fun, festive, and lighter on calories, served with a spread of homemade dipping sauces that make every bite unique.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) beef tenderloin, thinly sliced
- 1 liter beef broth (homemade or cube)
- 1 drizzle of olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- Dried herbs to taste: basil, oregano, parsley, mixed herbs
- Salt and black pepper to taste
- 1 jar light mayonnaise
- 1 jar Dijon mustard
- 1 jar ketchup
- 1 jar barbecue sauce
- Dehydrated roasted garlic
- 1 jar grape jelly
- 1 jar mango chutney
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Directions
- 1
In the fondue pot over the stovetop, heat a drizzle of olive oil and sauté the garlic and onion until soft and fragrant.
- 2
Pour in the broth, add dried herbs and simmer for 10 minutes. Taste and season well — the broth should be full of flavour to infuse the meat as it cooks.
- 3
Light the fondue burner according to the manufacturer's instructions and carefully transfer the pot to the table stand.
- 4
Slice the beef tenderloin into thin strips at a slight angle for an elegant look; arrange on a serving platter.
- 5
Prepare the dipping sauces in small bowls: mayo-ketchup, mayo-mustard, roasted garlic herb, grape jelly, and mango chutney.
- 6
Skewer beef strips onto fondue forks, dip into the simmering broth for 1–2 minutes to your liking, and enjoy with your favourite sauce.
💡 Chef's Tip
Remove the beef from the fridge 20 minutes before serving for even cooking. The more sauces the better — invite guests to mix and match their own combinations!
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