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Classic Fondue Wellington

Beef.Chef's picture
This an amazing Fondue Wellington recipe. This delicous recipe is sure to win you some fans. Try this Fondue Wellington for a filling and delicious Main Dish.
Ingredients
  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
  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.
(Temperature of oil will drop during cooking; adjust heat accordingly.) Strain reserved marinade and heat; use for dipping.

Recipe Summary

Cuisine: 
American
Servings: 
32

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