Gonna let you in on a secret: I’m a self-proclaimed fondue fanatic.
There’s something irresistible about dipping small bites into a steaming pot of cheese. That playful, communal element hooked me as a kid — my mom made fondue for special occasions — and the taste sealed the deal. It’s comfort food and a little bit decadent all at once, which is exactly why I still adore it.
I love traditional Swiss-style fondue the most — rich, tangy gruyere and nutty emmentaler melted with a touch of wine. That balance of savory, slightly sharp cheese and warmth makes my head spin in the best possible way.
Last year I shared a goat cheese fondue that’s delicious in its own right, but for me the classic fondue will always win. My mom was the fondue queen back in the day, and this version is a nod to those family meals. It’s also the perfect way to use leftover tenderloin from holiday dinners.
This recipe was inspired by our traditional Christmas dinner: my grandma used to roast a tenderloin, and since she passed, my mom has continued the tradition. Filet Fondue Sliders are an easy, flavorful way to turn those leftovers—or a few small filets—into a memorable snack or party dish. Think of it as holiday comfort transformed into a slider: tender seared beef, a blanket of creamy fondue, and a bit of fresh arugula for brightness.
Filet Fondue Sliders
2 to 4 (or easily multiplied)
30 minutes
Ingredients
- 2 (4 to 6 ounce) beef tenderloin filets (petit filet mignon)
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 garlic clove
- 1 cup dry white wine
- 1 1/2 cups freshly grated gruyere cheese
- 1 1/4 cups freshly grated emmentaler cheese (or another Swiss-style cheese)
- 1 1/2 tablespoons cornstarch
- 1/2 tablespoon cherry brandy (optional)
- 1/8 teaspoon freshly grated nutmeg
- 2 cups fresh arugula
- 10 to 12 slider buns or dinner rolls
Instructions
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Season the filets with coarse salt and freshly ground black pepper. Heat a skillet over medium-high heat and add the olive oil. When the oil is hot, add the filets and cover the skillet. Sear the filets on both sides until golden brown and cooked to your preferred doneness (about 2 to 3 minutes per side for medium when covered). Transfer the beef to a cutting board and let rest 10 minutes, then slice into 1/4-inch pieces.
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Rub the inside of a fondue pot with the garlic clove. Then mince the garlic and mash it with a pinch of salt into a paste.
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In a small saucepan, bring the white wine to a gentle simmer over medium heat. Toss the grated cheeses with the cornstarch. Add the cheese to the simmering wine in batches, stirring constantly until smooth and fully melted. Stir in the garlic paste, a pinch of nutmeg, and the cherry brandy if using. Transfer the fondue to the prepared fondue pot to keep warm.
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Toss the arugula with a drizzle of olive oil and a pinch of salt and pepper. Toast the slider buns if desired. To assemble, place sliced filet on each bun, spoon warm fondue over the meat, and top with a handful of arugula. Serve immediately.
Notes
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I appreciate you so much!
OMG cheese.