Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Wisconsin Cheese

Grilled Rib Eye with Havarti Fondue

Serving Size:Serves 4-6

Ingredients

  • 1 Tablespoon Brennan's Cellars Extra Virgin Olive Oil
  • 2 (about 2 Tablespoons) shallots, minced
  • 1 garlic, clove, smashed and minced
  • kosher salt and cracked black pepper
  • 2 Tablespoons white wine vinegar
  • 1 quart (4 cups) heavy cream
  • 2 1/2 to 3 1/2 cups (depending on desired consistency) Havarti cheese, grated
  • 1 1/2 cups freshly grated horseradish
  • 1/4 cup sliced chives
  • 4, 1 pound (16 ounce) rib-eye beef steaks, preferably dry-aged

Adapted From:eatwisconsincheese.com

Description

Enjoy this meaty and flavorful fondue dish with a spicy Zinfandel, like Cooper Station or a peppery Shiraz, Polkadraai Road Shiraz/Cabaret!

Preparation

Prepare outdoor grill for cooking, if using.

Heat medium saucepan over low heat; add olive oil, shallots and garlic with pinch of salt; sauté over low heat for 2 minutes, until shallots and garlic are aromatic and translucent. Add vinegar; reduce by half. Add cream; reduce by half (be patient, this takes some time). Check seasoning; add salt and pepper if needed. Remove pan from heat and whisk in Havarti cheese, horseradish and chives. Keep fondue warm. 

Season steaks liberally and grill to your liking. Cook over outside or stovetop grill to desired doneness. 

Pour fondue into fondue pot over heat. Cut steaks into bite-sized pieces and dip!
Rate / Add your own comment
Rate this Recipe: