Okay, stop drooling. Yes, it is steak and cheese and it might just be the best thing ever. Before you eat your computer, I will show you how to make it! Really, I’m that nice. This recipe is a slight adaptation of the one by Chef Michael Symon, using prepared horseradish (because unprepared horseradish is REALLY hard to find.)
Ingredients (makes 4 large servings):
- 1 tablespoon olive oil
- 2 shallots (minced)
- 1 garlic clove (smashed, then minced)
- Kosher salt and cracked black pepper
- 2 tablespoons white wine vinegar
- 4 cups heavy cream
- 3 cups (about 500g) Wisconsin Havarti cheese, grated
- 1/2 cups prepared horseradish (or less if you like)
- 1/4 cup sliced chives
- 4 1-pound (16-ounce) rib-eye beef steaks, preferably dry-aged
- 1 part mustard
- 1 part favorite bbq sauce (I use Guiness Bulls-Eye)
- Salt and Pepper to taste
- Montreal Steak spice
- Grill for the steak (I use a George Foreman, but use what you like – I wish I had a bbq)
- Medium Pot
- Fondue pot (optional – you really can just use the pot)
- Cheese grater
Okay, so once you have all your ingredients, it’s time to make fondue!
- Heat medium saucepan over low heat
- Add olive oil, shallots and garlic with pinch of salt and stir over low heat for 2 minutes, until shallots and garlic are aromatic and translucent
- Add vinegar; reduce by half (about 5 minutes)
- Add cream; reduce by half (about 20-30 minutes – be patient! It’s worth it!).
- Check seasoning; add salt and pepper if needed (do not add salt at the end – you will have a salty fondue)
- While reducing, chop chives and grate the havarti
- Remove from heat and whisk in havarti, horseradish and chives.
- Keep fondue warm.
- Season and let sit for 30+ minutes
- Toss on grill of choice
- Depending on thickness, cook to your desired rareness (I like mine very rare – 2.5 minutes a side TOPS)
The finishing touches:
- Pour fondue into fondue pot over heat.
- Cut steaks into bite-sized pieces and dip!
Seriously, this is probably the best thing I have ever made. It’s AMAZING.