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Tenderloin Skewers with Artichoke Cheese Fondue & Pork Wine Reduction

Tenderloin skewers are accentuated with the delicious taste of artichoke cheese fondue.

Ingredients

  • 12 oz. Beef tenderloin
  • Olive oil
  • Salt and pepper to taste
  • 1/2 cup Port wine
  • 1/4 cup Heavy cream
  • 1 jar Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese
  • Directions
    1. Lightly brush tenderloin on both sides with olive oil and then season with salt and pepper.
    2. Grill tenderloin for 2-3 minutes on each side, then finish cooking in a 450 degrees F oven for 15 minutes for medium rare (or longer to desired doneness).
    3. Meanwhile, bring port wine to a boil in a small saucepan. Reduce heat and simmer for about 20 minutes until wine is reduced down to syrup consistency.
    4. In another small saucepan, whisk together heavy cream and Artichoke Spinach Dip with Cream Cheese together. Bring to a light simmer to heat into cheese fondue.
    5. To serve, cut tenderloin into bite size pieces and place each piece on a small skewer. Spoon some artichoke spinach fondue onto a serving plate. Drizzle some port wine reduction on top of fondue. Place 4-6 tenderloin skewers on top and enjoy.

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