Prize-Winning Beef Tenderloin Fondue (No Oil) - cooking recipe

Ingredients

17 ounces water
7 ounces soy sauce
7 ounces sherry wine (Specifically Harvey's Bristol Cream, but it was a prob to enter that ingredient)
1 chicken bouillon cube
1 1/2 lbs beef tenderloin (very thinly sliced & best shaved by a butcher)
2 white onions (med-size, sliced & separated into rings)

Preparation

Using paper towel, pat the shaved meat slices to remove any excess moisture. Prepare 2 plates for the table by dividing the shaved meat & sliced onion rings. Put 1 plate at ea end of your table & place the fondue pot stand in the center of the table.
Heat the 1st 4 ingredients to a simmering boil on the stove-top & transfer the mixture to a 2-3 qt capacity fondue pot. Put the pot on its stand at the table & light the heat source.
Let the fun & pleasure commence as ea person uses their fondue forks to spear the onion rings + shaved meat & cook it to their desired doneness in the fondue pot.
NOTES: The meat will be fork-tender, have a decidedly Asian flavor from the soy sauce & is best served w/steamed white rice. As a side-dish, Anna served snap peas w/a light balsamic glaze & coarsely broken walnuts. The combo was excellent w/the tenderloin & rice.