Jul 14 2026
Restaurants›Chester's Kitchen & Bar›Beef & Amablu Fondue Recipe

Beef & Amablu Fondue Recipe

Inspired by Chester's Kitchen & Bar
Time50m
Serves4

seared tenderloin pieces, oven roasted tomatoes, sourdough toasts

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Ingredients

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Beef

Tomatoes

Sourdough Toasts

Fondue

Method

Beef Preparation

  1. 1

    Sear the Beef

    Heat olive oil in a skillet over medium-high heat. Season the tenderloin pieces with salt and pepper. Once the oil is hot, add the beef and sear for 3-4 minutes on each side until browned. Remove from heat and let rest.

Tomato Preparation

  1. 2

    Roast the Tomatoes

    Preheat the oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes or until they are blistered and soft.

Toast Preparation

  1. 3

    Prepare the Sourdough Toasts

    Spread butter on both sides of each sourdough slice. Heat a skillet over medium heat and toast the slices until golden brown on both sides, about 2-3 minutes per side.

Fondue Preparation

  1. 4

    Make the Fondue

    In a saucepan, combine heavy cream and white wine. Heat over medium heat until warm. Add minced garlic and grated Amablu cheese gradually, stirring until melted and smooth. Season with nutmeg.

Assembly

  1. 5

    Serve the Fondue

    Cut the seared beef into bite-sized pieces. Arrange the beef, roasted tomatoes, and toasted sourdough on a serving platter. Pour the cheese fondue into a fondue pot and serve alongside the platter, allowing guests to dip the beef and toast into the warm cheese.

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