Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Ingredients
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1 pound sirloin steak, cut into 1 ½-inch pieces
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Coarse salt and freshly ground pepper
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1 tablespoon safflower oil
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8 ounces young Gouda, rind trimmed, coarsely grated
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8 ounces Gruyere, rind trimmed, coarsely grated
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2 tablespoons cornstarch
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1 clove garlic, halved
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1 ½ cups dry white wine, such as Sauvignon Blanc
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1 tablespoon brandy
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Freshly grated nutmeg
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1 apple, cored and sliced
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1 small bulb fennel, cored and cut into wedges
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½ cup cornichons
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½ loaf rustic bread, cut into 1-inch cubes
Directions
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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.
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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.
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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.
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Transfer to a fondue pot set over a warmer. Serve with beef, apple, fennel, cornichons, and bread.