Filet Mignon and Shrimp Fondue
Editor's Note: Fondue is a fun way to turn dinner into a social gathering. This Filet Mignon and Shrimp Fondue recipe is sure to please friends and family alike! The filet mignon recipe calls for a marinade that infuses the meat with a delicious flavor, taking the steak fondue to the next level, and the shrimp is a great alternative option for any vegetarians at the table. Kids will have fun dipping the steak and shrimp into the various dipping sauces, but fondue would also be a great idea for a romantic night in for date night or New Year's Eve.
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.
Makes4 to 6 servings
Total Timeunder 4 hours
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationLow Carb
Taste and TextureSavory
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 green onion (white part only), finely chopped
- 1/4 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
- Basil Pesto
- Horseradish-Sour Cream Sauce
- Sour Cream-Dill Sauce
- Chile-Peanut Sauce
- and/or Tomato Cocktail Sauce
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