The 125 Best Fondue Recipes/Ilana Simon 2001

Beef Broth with Red Wine, Leeks and Wild Mushrooms
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1 tbsp/15 ml olive oil 1 leek, white part only, minced 1/2 cup/125 ml chopped fresh wild mushrooms (such as shiitake and portobello)
5 cups/1.25 L beef broth, homemade or canned (2 cans + 2 cans water) 3/4 cup/175 ml red wine 1 tsp/5 ml dried thyme
1 lb/500 g filet mignon, thinly sliced into 1-inch (2.5 cm) strips



1 In a large saucepan, heat oil over medium heat. Add leek and wild mushrooms; saute for 3 minutes or until vegetables are softened but not browned.
2 Add beef broth, red wine and thyme. Bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes to allow flavors to blend. Transfer to fondue pot.
3 Spear rolled strip of filet mignon with fondue fork. Cook in broth, set over a medium flame, for 3 to 5 minutes or according to personal preference.
4 SERVE WITH: A variety of sauces, such as sweet mustard, horseradish mayonnasie, garlic aioli or spicy hot sauce.

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