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Prize-Winning Beef Tenderloin Fondue (No Oil)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)188.7718
Energy (kCal)1961.2971
Carbohydrates (g)9.7834
Total fats (g)125.6111
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using paper towel, pat the shaved meat slices to remove any excess moisture. Prepare 2 plates for the table by dividing the shaved meat & sliced onion rings. Put 1 plate at ea end of your table & place the fondue pot stand in the center of the table. | 2. Heat the 1st 4 ingredients to a simmering boil on the stove-top & transfer the mixture to a 2-3 qt capacity fondue pot. Put the pot on its stand at the table & light the heat source. | 3. Let the fun & pleasure commence as ea person uses their fondue forks to spear the onion rings + shaved meat & cook it to their desired doneness in the fondue pot. | 4. NOTES: The meat will be fork-tender, have a decidedly Asian flavor from the soy sauce & is best served w/steamed white rice. As a side-dish, Anna served snap peas w/a light balsamic glaze & coarsely broken walnuts. The combo was excellent w/the tenderloin & rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 17 ounces 0.0 0.0 0.0 0.0
    soy sauce 7 ounces 105.1766 9.7834 16.1535 1.1311
    sherry wine 7 ounces 176.5167 0.0 39.27 0.9917
    chicken bouillon cube 1 176.5167 0.0 39.27 0.9917
    beef tenderloin 1 1/2 1/2 sliced shaved 1679.6038 0.0 133.3483 123.4883
    white onion 2 sliced separated med - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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