Teriyaki Fondue

Fondue night just got a serious upgrade.

Forget the usual bread-and-cheese routine. Here, thin strips of filet mignon marinate in a punchy blend of soy sauce, dry sherry, crushed garlic, ginger and brown sugar for an hour, then get threaded onto bamboo skewers for each guest to cook in bubbling hot oil right at the table.

On the side, a crisp salad of shredded Chinese leaves, crunchy beansprouts, sliced red bell pepper and spring onions gets dressed with a simple soy-vinegar vinaigrette that ties the whole spread together.

It’s interactive, it’s social, and every single bite of that sizzling beef is worth the wait.

Kitchen Tips

• Slice the filet mignon as thin as you can manage, about half an inch wide and four inches long, so it weaves neatly onto the skewers and cooks quickly in the hot oil.
• Keep the marinating time to one hour. Filet mignon is tender enough that longer soaking in soy sauce can overpower the beef’s natural flavor.
• Have the beansprout salad prepped and dressed before guests arrive so you can focus on the fondue.
• Make sure your oil is properly hot before dipping. If it’s not sizzling on contact, the beef will absorb oil instead of searing.