Holiday Fondue Plate

Yield

Makes 28 oz. platter.
Dipping selections in several plates with cheese fondue in the center

Ingredients

  • 5 oz. Halperns’ Top Sirloin Steak
  • 6 oz. Recipe: Creme de Brie Fondue
  • 5 oz. Recipe: Pickled Asparagus
  • 3 oz. Recipe: Marinated Cremini Mushrooms
  • 4 oz. Bell Peppers, assorted colors
  • 2 oz. Baby Rainbow Carrots
  • 1½ oz. Prosciutto, sliced
  • 1½ oz. Pretzel Bites

Recipe Preparation

1. Heat a char-grill to high.

2. Cut the steak into 5 pieces that are about the same size. 

3. Place the steak in a small bowl and toss in the oil blend. Season with salt and pepper, as desired.

4. Maintain the fondue in a steam well pan at 165°F so it can be ladled in 6 oz. portions into serving vessels.

5. Grill the steaks pieces to the desired texture and remove to a quarter sheet tray lined with a roasting rack.

6. Plate the fondue crock in the center of a large bowl with high tapered walls. Place each ingredient around the fondue—a nest of shaved prosciutto, a stack of marinated mushrooms, the asparagus, peppers, carrots, pretzel bites and steak. Serve immediately.   

Nutrition Information (per serving)