Recipes Ingredients Meat & Poultry Beef Recipes Fondue with Seared Steak 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 30 mins Total Time: 30 mins Yield: 4 to 6 Serves Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue. Ingredients 1 pound sirloin steak, cut into 1 ½-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 ½ 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 ½ cup cornichons ½ loaf rustic bread, cut into 1-inch cubes Directions 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. Rate it Print