Red Wine Fondue

By • February 14, 2011 • 8 Comments



Author Notes: This is not a traditional fondue. I love the traditional fondue and have enjoyed it many times, even in Switzerland. This is a red wine, porcini mushroom kind of fondue. Red meat, like filet of beef is fantastic cooked in this. - dymnynodymnyno

Food52 Review: Wine, cheese, mushrooms, and beef are the perfect pairings for this divine dish that can best be described as “heaven on a stick.” I was expecting a thick cheesy sauce. Instead, the sauce is smooth and tangy with great depth of flavor and just the right creaminess to lightly coat the beef. I doubled the amount of beef and still had plenty of the fondue sauce. I served this to guests alongside creamy polenta and a mustardy mixed greens salad, with a full-bodied red wine. “Ridiculously delicious” was the overall consensus, and a dish that I’m sure to make over and over again.SwoonMySpoon

Serves 2

  • 4 ounces Gruyere cheese, grated
  • 4 ounces Fontina cheese, grated
  • 1 ounce Parmesan cheese, grated
  • 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup of red wine
  • 1 1/2 tablespoons flour
  • 1 clove garlic, microplaned
  • 1 1/2 cups whole milk
  • 1 teaspoon black pepper
  • 8 ounces filet of beef, cubed
  1. In a medium pot , rub the microplaned garlic to coat the bottom .
  2. Squeeze the wine out of the reconstituted mushrooms and chop them very fine and add to the pot with the red wine used in reconstituting and heat to simmer.
  3. In a bowl, mix the Gruyere and Fontina cheeses with the flour.
  4. Slowly melt the cheeses, adding them to the pot slowly while whisking. The fondue will be very thick. Add the milk while continuing to whisk the cheeses and milk together with the red wine and mushrooms.
  5. Whisk the parmesan into the fondue and add the black pepper. If the fondue is too thick, add more milk.
  6. If you have a fondue pot, use that to keep the fondue very hot. I used a little crock pot.
  7. Skewer the meat cubes and dip into the fondue and cook to order.
Jump to Comments (8)

Tags: Porcini mushrooms, red wine, savory

Comments (8) Questions (0)

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over 3 years ago dymnyno

You have to think mushroom color...don't think it looks like milk chocolate! Think savory.

Faerie

over 3 years ago Cie

This fondue tasted great but the colour was not appetizing.

Phoenix

over 3 years ago Phoenix Helix

I love this! Such a creative submission to the fondue contest, and I imagine, absolutely delicious.

Dsc_0675-x2a

over 3 years ago Sagegreen

This combines so many ideas beautifully. Though I love the idea of cooking red meat in hot oil, if you don't have the splatter guard on a fondue set, it can be dangerous. And I love shabu shabu. But here you are creating a whole new kind of fondue that can also host red meat. Your porcini make this equally delicious just vegetarian.

Newliztoqueicon-2

over 3 years ago Lizthechef

Having sampled your amazing wine(s), I can only imagine how they "make" this recipe!

Headshot

over 3 years ago Cook the Story

That crock pot IS super-cute. Red meat cooked in red wine...always brilliant!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks awesome! Love the idea of cooking the meat with the hot cheese sauce.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Now this sounds like a party!! Yum! I like your little crock pot, dymnyno!