Meat:
1 lb. Beef strip loin (or tenderloin), thinly sliced and cut into 1 inch strips.
Broth:
1 clove garlic, minced
1 can beef consommé
4 1/2 cups water
1/2 cup dry red wine
1/2 package (39 g) dry onion soup mix
1 bay leaf
freshly ground black pepper to taste
Roll up strips of beef and place on a large serving platter. Cover and refrigerate until needed.
Broth: In a large saucepan, combine garlic, consommé, water, wine, onion soup mix, bay leaf and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 15 min. Transfer to fondue pot, setting flame to keep at a simmer.
Spear beef roll with fondue fork and fondue for 3-5 min until cooked to desired doneness.
Serve with dipping sauces such as: Sriracha, Dijon mustard, and teriyaki sauce.
Add other seasoning to broth as desired such as: thyme, fennel or Italian blend.
Beef is easier to slice when partially frozen.
Broth can be prepared in advance and brought to a boil on the stovetop just before transferring it to the fondue pot.