Reinvent the Holiday
Progressive Dinner Party
Three Fondue Stations, One Unforgettable Holiday Night
Creating the perfect holiday party that's both Instagram-worthy and genuinely memorable can be challenging, especially around the holidays.
Less fuss, more fun
This year, take the beloved holiday tradition of a progressive dinner party and bring it home with an innovative twist: three gourmet fondue stations that let you experience the variety and excitement of a traditional progressive dinner without leaving your dining room.
Here's how it works. Forget the 1970s version of fondue and going to multiple homes. Today, it’s easy to incorporate elevated ingredients to create a one-of-a-kind experience in your own space that appeals to the coolest influencer and your introverted friend alike. Your progressive party relies on a progression of outstanding fondues paired with delectable cuts of beef and a handpicked selection of sumptuous wines. At each station, your friends and family can connect over steaming hot pots of mouth-watering melty goodness while keeping the wine and conversation flowing.
But where to start? It’s easier than you might think. A memorable progressive dinner is about enjoying the journey. Beef, fondue and wine guarantee your dinner will be a hit both on socials and IRL. Here’s your guide to an unforgettable holiday party, brought to you by the California Beef Council. Of course, there are endless possibilities to create your own take on a progressive fondue party. Find amazing recipes to thrill any palate at beefitswhatfordinner.com.
Progressive Luxury Fondue Experience: Three Stations, Three Cuts, Three Wines
There you have it! A memorable evening that will inspire conversation, connection and plenty of compliments for the chef. Your progressive fondue party hits all the right notes, from delectable cuts of meat and unique, cheesy sauces served in a way that splits the difference between class and kitsch. We encourage you to put your own spin on a fondue party. Investigate beef recipes at beefitswhatfordinner.com and create your own progressive evening!
beefitswhatsfordinner.com
Classic Swiss Gruyère Fondue with Top Sirloin
The key to a satisfying progression is pacing. Top sirloin steak is the perfect cut to start your party. A flavorful cut that’s versatile and juicy, top sirloin plays well with a diverse cast of supporting sauces and is easily complemented by delicate and medium body red wines.
CA Central Coast Pinot Noir or an Italian Montepulciano.
Suggested wine pairing:
Instructions
Ingredients
1
Season steaks whole with salt and pepper.
2
Sear in cast iron pan with oil over medium-high heat, 3-4 minutes per side for medium-rare.
3
Rest for 10 minutes, then cut against the grain into ¾-inch cubes.
4
Arrange on serving platter and cover with foil to keep warm.
Top Sirloin Pre-Cooking Method
5 Steps
Classic Swiss Gruyère Fondue with Top Sirloin
1
1
Well-marbled top sirloin, 2-3 pounds
8 ounces Gruyère cheese, grated
Top Sirloin Preparation
Back to all recipes
This progressive experience serves 8-12 guests
Enter with Elegance
Bold Beer Cheese Fondue with Ribeye Steak
2
Heighten the Drama
Truffle Horseradish Cream Fondue with Filet Mignon
3
Finish with Indulgence
Enter with Elegance
Choose well-marbled top sirloin, 2-3 pounds.
Cut Selection:
Classic Swiss Gruyère Fondue
4 ounces Emmental cheese, grated
2 tablespoons cornstarch
1 cup dry white wine (sauvignon blanc)
1 garlic clove, halved
1 tablespoon lemon juice
Pinch of nutmeg
White pepper to taste
Next Steps
1
Rub fondue pot with garlic halves, then discard.
2
Heat half the wine in pot over medium heat until simmering.
3
Toss cheeses with cornstarch.
4
Gradually add cheese mixture (roughly 2 oz at a time), stirring constantly in figure-8 pattern.
Classic Swiss Gruyère Fondue
Previous Steps
7 Steps
5
Optional finishing: brush lightly with garlic herb butter.
5
Stir in lemon juice and seasonings.
6
Finish with wine to attain desired consistency.
7
Transfer to warming stand.
Bold Beer Cheese Fondue with Ribeye Steak
2
Heighten the Drama
For your second progression, heighten the drama with well-marbled ribeye steaks. This steak is rich, juicy and full-flavored with generous marbling throughout. A bold beef needs a bold fondue. Sharp cheddar and beer provide the perfect partner.
Select a big California cabernet sauvignon or spicy zinfandel that can stand up to the sharpness of the cheddar and hop notes of the beer.
Suggested wine pairing:
Well-marbled ribeye steaks, 2-3 pounds
Cut Selection:
Instructions
Ingredients
1
Let beer reach room temperature to prevent curdling.
2
Toss cheeses with flour.
3
Heat beer in a cold fondue pot until simmering to cook off alcohol.
4
Add cream cheese, whisk until smooth.
5
Gradually add grated cheese mixture.
6
Stir in mustard, Worcestershire, and hot sauce.
7
Garnish with chives.
Classic Swiss Gruyère Fondue
Previous Steps
7 Steps
1
Season steaks whole with salt and pepper.
2
Heat cast iron pan over medium-high heat with neutral oil.
3
Sear steaks 4-5 minutes per side for medium-rare (internal temp 130°F).
4
Rest 15 minutes, then cut into 1-inch cubes.
5
Arrange on warmed serving platter, tent with foil.
Ribeye Cube Preparation Pre-Cooking Method
Next Steps
5 Steps
Well-marbled ribeye steaks, 2-3 pounds
8 ounces sharp aged cheddar, grated
4 ounces white cheddar, grated
2 tablespoons flour
¾ cup IPA beer (room temperature)
4 ounces cream cheese, cubed
1 teaspoon Dijon mustard
Ribeye Cube Preparation
Beer Cheese Fondue
Truffle Horseradish Cream Fondue with Filet Mignon
3
Finish with Indulgence
Finish strong with filet mignon, the tenderness champion. Lean yet succulent, with a fine buttery texture, nothing says indulgence quite like filet mignon. Paired with a luxurious truffle horseradish cream fondue, each bite will transport your guests to an elegant soiree.
Bordeaux blend or Super Tuscan with enough complexity and structure to match the tenderloin's luxury, and tannins to complement the truffle without competing.
Suggested wine pairing:
Center-cut beef tenderloin, 2 pounds
Cut Selection:
Instructions
Ingredients
1
3 fondue pots with warming stands (for cheese fondues only)
2
12 fondue forks for dipping
3
Small plates for each guest
4
Regular dinner forks for eating
5
Serving platters for pre-cooked beef
6
Crusty bread cubes as accompaniment
Serving Setup Tips
Equipment needed:
Previous Steps
6 Items
Pre-Cooking Method
Next Steps
5 Steps
Center-cut beef tenderloin, 2 pounds
8 ounces mascarpone cheese
4 ounces cream cheese, softened
½ cup heavy cream
2 tablespoons prepared horseradish (drained)
2 tablespoons white wine
¼ teaspoon white pepper
Salt to taste
Fresh black truffle shavings (optional, for garnish)
Filet Mignon Preparation
Truffle Horseradish Cream Fondue
½ teaspoon Worcestershire sauce
Dash of hot sauce
Fresh chives for garnish
1 tablespoon truffle oil
1
Season whole tenderloin with fine sea salt 30 minutes before cooking
2
Heat oven to 400°F; sear tenderloin in oven-safe pan with oil, 2-3 minutes per side
3
Transfer pan to oven for 12-15 minutes until internal temp reaches 135°F for rare
4
Rest 10 minutes, then slice into perfect ¾-inch medallions
5
Arrange on elegant serving platter, drizzle lightly with pan juices
1
Combine mascarpone and cream cheese in fondue pot.
2
Slowly whisk in heavy cream over low heat.
3
Add white wine and heat until smooth.
4
Stir in horseradish and truffle oil.
5
Season with white pepper and salt.
6
Keep warm over lowest flame.
7
Garnish with truffle shavings (if available).
Truffle Horseradish Cream Fondue
Previous Steps
7 Steps
Next Steps
Meat Up with
California Ranchers
Steven Maxey, whose family has shaped California’s beef industry for generations, on how to keep things fresh, local, and community-driven.
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Cook's Tip:
Tenderloin is best served medium-rare and remains tender at room temperature; the quality speaks for itself. Keep in mind that when you remove a cut of beef from heat, it generally rises 5-10 degrees.
Cook's Tip:
Pre-cooked beef stays warm for 1-2 hours when covered; guests simply dip warm beef in cheese fondue.
Serving Setup Tips Equipment needed:
6 Items
3 fondue pots with warming stands
(for cheese fondues only)
12 fondue forks for dipping
Small plates for each guest
Regular dinner forks for eating
Serving platters for pre-cooked beef
Crusty bread cubes as accompaniment
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Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore.
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