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Fondue Wellington

Beef.Chef's picture
Ingredients
  Beef tenderloin 1 1⁄2 Pound (Trimmed And Cut In 1-Inch Cubes)
  Onion 1 Medium, sliced
  Red wine vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Catsup 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Refrigerated crescent rolls 16 Ounce (2 Packages, 8 Rolls Each)
  Canned liver spread 4 3⁄4 Ounce (1 Can)
  Cooking oil 2 Cup (32 tbs)
  Salt 1 Teaspoon
Directions

In skillet cook beef, uncovered, over medium-high heat to medium doneness, 12 minutes; turn occasionally.
Drain.
Combine onion, vinegar, water, catsup, soy sauce, dry mustard, and garlic; add meat.
Cover and chill several hours or overnight, stirring mixture occasionally.
Two hours before serving, drain meat; reserve marinade.
For each package of rolls, separate dough into 4 rectangles; pinch together well along perforations.
Spread a little of the liver spread on each rectangle.
Cut each rectangle in half lengthwise, then crosswise.
Place a meat cube on each quarter of dough; fold dough over meat and seal.
Let stand at room temperature.
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add salt; transfer to fondue burner.
Using fondue forks, cook meat in hot oil 2 to 2 1/2 minutes.
Strain reserved marinade and heat; use for dipping.

Recipe Summary

Cuisine: 
European
Ingredient: 
Beef

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