Classic Fondue Wellington
|Beef tenderloin||1 1⁄2 Pound, trimmed and cut in 1-inch cubes|
|Onion||1 Medium, sliced|
|Red wine vinegar||2⁄3 Cup (10.67 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|
|Refrigerated crescent rolls||16|
|Canned liver spread||4 3⁄4 Ounce|
|Cooking oil||1 Tablespoon|
In skillet cook beef, uncovered, over medium-high heat to medium doneness, 12 minutes; turn occasionally.
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 375Â°.
Add salt; transfer to fondue burner.
Using fondue forks, cook meat in hot oil 2 to 2 1/2 minutes.
(Temperature of oil will drop during cooking; adjust heat accordingly.) Strain reserved marinade and heat; use for dipping.