burgundy bacchus fondue

A seasoned, red wine fondue for beef.
Named after the Roman god of wine, Bacchus.

Burgundy Bacchus Fondue

Marinade:
1/3 cup Dry Red Wine
1/2 Lemon, juiced
2 tbsp. Olive Oil
2 tbsp. Soy Sauce
2 tbsp. Worcester Sauce
1/2 tsp. Thyme
1/8 tsp. Pepper

Fondue:
2 lbs. Steak, thinly sliced
2 Shallots
1 Garlic Clove
2 Parsley Springs, finely chopped
1 tbsp. Chives, finely chopped
2 tbsp. Olive Oil
3 cups Dry Red Wine
1 cup Beef Stock
Fresh Baby Bella Mushrooms, wiped clean

In a large baggie, combine all marinade ingredients. Seal securely and shake well.

Rinse the beef. Pat dry and cut into large, bite-sized pieces (about 1 1/2-2 inches).
Add beef to marinade baggie, and refrigerate for at least one hour.

Dice shallots. Peel and crush garlic. Finely chop parsley and chives.

In a medium saucepan over medium heat, saute the shallots and garlic until tender.
Add marinade, red wine, and beef stock to the pot, and bring to a boil. Add parsley and chives; reduce to a simmer and cook for 15 minutes. Transfer the wine mixture to a fondue pot and set the burner. Keep wine mixture simmering throughout the meal.

Have each guest spear the beef with fondue forks and cook in the wine mixture for 3-4 minutes or until desired doneness. FYI: The thinner the steak is sliced, the shorter the cooking time.
Keep the raw beef away from other food to avoid cross contamination.
Cook the mushrooms in the wine fondue.

Serve Horseradish Sour Cream Sauce for dipping.

Serves 4 as a meal, or 12 as part of a Fondue Dinner Party.

This recipe is modified from the Everything Fondue Cookbook.

Fondue Recipes:
* Burgundy Bacchus Fondue
* Blanc Bacchus Fondue
* Quattro Formaggio (4 Cheese) Fondue
* Lump Crab Rangoon Fondue **Party Favorite**
* Creme Caramel Fondue
* Ghirardelli Chocolate Fondue