Prime Beef Fondue Recipe

Trim and cube

Trim excess fat and silver skin from the beef. Cut into uniform 1-inch cubes so they cook evenly. Pat dry with paper towels.

Marinate briefly

In a bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs Worcestershire, 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add beef cubes and toss to coat. Let rest at room temperature for 20–30 minutes (do not marinate longer than 1 hour to preserve fondue texture). Drain off excess marinade before cooking.

Prepare broth

In a medium saucepan combine 6 cups beef stock, 1 cup dry red wine (optional), 1/2 halved yellow onion, 2 crushed garlic cloves, 3 thyme sprigs, 1 bay leaf, 1 tsp peppercorns and 1 tbs soy sauce. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 20 minutes to concentrate flavors.

Strain and transfer

Strain the broth through a fine sieve into a heatproof bowl or directly into the fondue pot if it is stovetop-safe. Discard solids. Keep the broth hot and at a gentle simmer for broth-style fondue, or reserve some to season the oil if doing oil fondue (see next section).

Choose cooking medium

Decide whether to serve the beef in hot oil (classic fondue bourguignonne) or hot savory broth. For oil fondue use the high-smoke-point oil; for a lighter option use the prepared beef broth.

Heat oil (for oil fondue)

If using oil, pour 2 cups of peanut or grapeseed oil into the fondue pot. Heat on the stovetop over medium-high until the oil reaches 375°F (190°C) — hot enough to sizzle when a cube of bread is dropped in but not smoking. Carefully transfer the hot oil pot to the burner stand and maintain temperature with the fondue burner.

Heat broth (for broth fondue)

If using broth, keep it at a gentle simmer in the fondue pot on the burner. Maintain just-below-boil temperature so cubes cook through without over-agitating the liquid.

Safety note

Place the fondue pot on a stable surface away from drafts. Keep long-handled forks only in the pot while cooking; use serving forks separately. Keep a lid and a small metal bowl of salt or baking soda nearby to smother any flare-ups. Do not leave hot oil unattended.

Cook beef cubes

Spear a beef cube with a fondue fork and lower into the hot oil or broth. Cook timing: for rare 30–45 seconds in 375°F oil (or 1–2 minutes in simmering broth), medium 1–1 1/2 minutes in oil (2–3 minutes in broth), and well-done 2–3 minutes in oil (3–5 minutes in broth). Rotate to ensure even browning in oil. Remove and place on a warmed serving plate.

Test and adjust

Test one cube to check doneness and adjust the burner temperature if necessary. Keep batches small so oil/broth temperature remains steady.

Serve with sauces and accompaniments

Arrange dipping sauces — horseradish cream, Dijon, garlic aioli, chimichurri and steak sauce — in small bowls around the pot. Serve parboiled baby potatoes, blanched carrots, and baguette slices alongside. Garnish with chopped parsley and provide lemon wedges for brightening chimichurri or vegetables.

Allow oil or broth to cool slightly but not to room temperature before handling. If reusing oil, strain it through a fine sieve lined with cheesecloth into a clean jar once fully cooled. For broth, discard after serving or refrigerate within 2 hours. Clean fondue pot according to manufacturer instructions.