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Fondue Wellington

Holiday.Cook's picture
Ingredients
  Beef tenderloin 1 1⁄2 Pound, trimmed and cut into 1-inch cubes
  Red wine vinegar 2⁄3 Cup (10.67 tbs)
  Catsup 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Onion 1 Medium, sliced
  Garlic clove 1 Small, minced
  Dry mustard 1⁄2 Teaspoon
  Refrigerated crescent rolls 16 Ounce (Two 8 Ounce Each Packages, 16 Rolls)
  Canned liverwurst spread 4 3⁄4 Ounce (1 Can)
  Cooking oil 1 Tablespoon
Directions

In skillet cook meat, uncovered, over medium-high heat till medium done, about 12 minutes; turn occasionally.
Drain.
In large bowl, mix vinegar, catsup, 1/3 cup water, soy sauce, onion, garlic, and mustard; add meat.
Cover and chill overnight; stir occasionally.
Drain meat; reserve marinade.
For each package of rolls, separate dough into 4 rectangles; pinch together well along perforations.
Spead liverwurst on dough to within 1/4 inch of edges.
Cut each rectangle into fourths.
Place a meat cube on each quarter of dough; fold dough over meat.
Seal.
Repeat for remaining dough.
(If desired, refrigerate for 2 to 4 hours; remove from refrigerator and let stand at room temperature 1/2 hour before cooking.) Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat to 375°.
Add 1 teaspoon salt; transfer to fondue burner.
Using fondue fork, cook meat in hot oil 2 to 2 1/2 minutes.
Meanwhile, drain reserved marinade.
Heat; use for dipping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Chilling
Interest: 
Holiday
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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