Swiss Fondue Chinoise
A communal Swiss hot-pot dinner where you cook thin strips of meat and vegetables in simmering broth at the table, then dip in tangy sauces. Perfect for two people sharing an interactive, cozy meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- ¾ lb beef sirloin or tenderloin
- ½ lb pork loin or chicken breast
- 4 cups beef or chicken broth
- 1 cup cornichons (small pickled gherkins) or pearl onions
- ½ cup mayonnaise
- 3 tablespoons whole grain mustard
Instructions
- 1
Trim any visible fat from the beef sirloin and pork loin with a sharp knife, using smooth, downward cuts following the grain of the meat.
- 2
Wrap the beef and pork separately in plastic wrap and place in the freezer for 15 minutes until very cold but not rock-hard — this makes slicing easier.
- 3
Remove the beef from the freezer and, using a sharp knife held at a slight angle, slice the meat into pieces roughly 1/8-inch thick and 2 inches long, cutting perpendicular to the grain.
- 4
Slice the pork in the same way: 1/8-inch thick and 2 inches long, cutting against the grain.
- 5
Arrange the beef and pork slices on two separate small plates, keeping them separate so diners can choose which protein to cook.
- 6
Place the cornichons in a small bowl and set it to the side of the fondue pot.
- 7
In a second small bowl, stir the mayonnaise and mustard together until well combined and the color is uniform.
- 8
Pour the broth into a fondue pot or small heavy-bottomed pot and set it on the stovetop over medium-high heat until small bubbles form rapidly across the entire surface, about 5 minutes.
- 9
If using a fondue pot, carefully transfer it to the table burner and adjust the heat to maintain a gentle, steady simmer with small bubbles rising occasionally.
- 10
Give each diner a fondue fork and a small plate, plus a tiny bowl of the mustard-mayo sauce and access to the cornichons.
- 11
To eat: spear a slice of beef or pork onto the fondue fork, submerge it in the simmering broth, and cook for 15 to 20 seconds until the outer surface turns gray-brown, then dip in sauce.
Tools you’ll need
- sharp knife
- cutting board
- plastic wrap
- fondue pot or small heavy-bottomed pot with burner
- small plates (3)
- small bowls (2)
- fondue forks (2) or small slotted spoons
- spoon for stirring sauce
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