← Back to Search Results
American, French, Swiss
 Filet Mignon and Shrimp Fondue Recipe-3110

Photo by: Joseph DeLeo
Comments: 0


For Christmas Eve dinner, it is a holiday tradition for many families to serve this special entrée around the communal table. In the San Francisco Bay Area, my friend Claire Stewart Kostic sets a stunning table for a dozen, with two fondue pots on ceramic tiles spaced on the embroidered cloth her grandmother purchased in China in the 1930s. Red tapers, red roses, a gilt centerpiece sleigh, and party favors add décor. The menu enchants all ages. Her sister Sandy Stevenson in New Caanan, Connecticut, also sets forth two fondue pots on this holiday eve—one for meat eaters and one exclusively for vegetarians. Most of the sauces listed below work beautifully with either meat, and their flavors will please both adults and children.

Yield: Makes 4 to 6 servings



  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 green onion (white part only), finely chopped
  • ¼ teaspoon fines herbes or herbs of Provence
  • 1 pound filet mignon or other beef steak, such as sirloin or tenderloin, cut into 1-inch pieces
  • Canola or peanut oil for the fondue pot
  • 1 pound medium raw shrimp, peeled and deveined


To prepare the marinade: In a small bowl, stir together the lemon juice, olive oil, garlic, green onion, and herbs, Put the beef into a resealable bag, pour in the marinade, and marinate, sealed, in the refrigerator for 1 to 2 hours, Bring to room temperature before cooking.

Fill a metal fondue pot one-third full with oil and heat the oil to 375°F, or until a cube of bread browns in 30 seconds, Drain the meat, pat dry; and set out with the shrimp and 2 to 4 of the sauces.

With fondue forks or heat-proof chopsticks, cook the meat until medium-rare, about 2 minutes, and cook the shrimp until it turns pink, 1 to 2 minutes Dip into the sauces.

© 2005 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include Basil Pesto, Horseradish-Sour Cream Sauce, Sour Cream-Dill Sauce, Chile-Peanut Sauce and/or Tomato Cocktail Sauce. For nutritional information on Basil Pesto, Horseradish-Sour Cream Sauce, Sour Cream-Dill Sauce, Chile-Peanut Sauce and/or Tomato Cocktail Sauce, please follow the links above.

592kcal (30%)
57mg (6%)
2mg (3%)
41mcg RAE (1%)
165mg (55%)
150mg (6%)
12g (60%)
52g (80%)
3mg (16%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lidias-italy Lidia's Italy
by Lidia Bastianich
desserts-4-today Desserts 4 Today
by Abby Dodge
lucid-food Lucid Food
by Louisa Shafia
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
in-the-kitchen-with-david In the Kitchen with David
by David Venable

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?