Fondue with Seared Steak
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
- Total Time:
- Yield: Serves 4 to 6
Photography: Anna Williams
Source: Martha Stewart Living, February 2015
- 1 pound sirloin steak, cut into 1 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon safflower oil
- 8 ounces young Gouda, rind trimmed, coarsely grated
- 8 ounces Gruyere, rind trimmed, coarsely grated
- 2 tablespoons cornstarch
- 1 clove garlic, halved
- 1 1/2 cups dry white wine, such as Sauvignon Blanc
- 1 tablespoon brandy
- Freshly grated nutmeg
- 1 apple, cored and sliced
- 1 small bulb fennel, cored and cut into wedges
- 1/2 cup cornichons
- 1/2 loaf rustic bread, cut into 1-inch cubes
Season beef with salt and pepper. Heat a heavy skillet over medium-high heat. Swirl in oil. In batches, add beef in a single layer. Cook, turning occasionally, until browned on all sides, about 3 minutes for medium-rare. Transfer to a plate; tent with parchment-lined foil.
Toss cheeses with cornstarch in a bowl until coated. Rub bottom and sides of a medium pot with garlic; discard garlic. Add wine and brandy; bring to a simmer over medium-high heat.
Reduce heat to medium. Stir in cheese mixture in batches, waiting for cheeses to melt before adding more. Cook, stirring, until melted and smooth, about 10 minutes. Season with nutmeg.
Transfer to a fondue pot set over a warmer. Serve with beef, apple, fennel, cornichons, and bread.