Mother's Day

Red Wine Fondue

by:
February 14, 2011
4.3
3 Ratings
Red Wine Fondue
  • Serves 2
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. - dymnyno —dymnyno

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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.
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See what other Food52ers are saying.

  • dymnyno
    dymnyno
  • Cie
    Cie
  • Blissful Baker
    Blissful Baker
  • Sagegreen
    Sagegreen
  • Lizthechef
    Lizthechef

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8 Reviews

dymnyno
dymnyno February 28, 2011
You have to think mushroom color...don't think it looks like milk chocolate! Think savory.
 
Cie
Cie February 27, 2011
This fondue tasted great but the colour was not appetizing.
 
Blissful B.
Blissful B. February 20, 2011
I love this! Such a creative submission to the fondue contest, and I imagine, absolutely delicious.
 
Sagegreen
Sagegreen February 20, 2011
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.
 
Lizthechef
Lizthechef February 16, 2011
Having sampled your amazing wine(s), I can only imagine how they "make" this recipe!
 
Cook T.
Cook T. February 16, 2011
That crock pot IS super-cute. Red meat cooked in red wine...always brilliant!
 
hardlikearmour
hardlikearmour February 14, 2011
This looks awesome! Love the idea of cooking the meat with the hot cheese sauce.
 
mrslarkin
mrslarkin February 14, 2011
Now this sounds like a party!! Yum! I like your little crock pot, dymnyno!