Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2018
No adjustments. Perfect! I also added Granny Smith apples to compliment the cheeses! Yum!