Red Wine Fondue

• 4 ounces Gruyere cheese, grated
• 4 ounces Fontina cheese, grated
• 1 ounce Parmesan cheese, grated
• 1/2 ounce dried porcini mushrooms, reconstituted in 1 cup of red wine
• 1 1/2 tablespoons flour
• 1 clove garlic, microplaned
• 1 1/2 cups whole milk
• 1 teaspoon black pepper
• 8 ounces filet of beef, cubed

1. In a medium pot , rub the microplaned garlic to coat the bottom .
2. Squeeze the wine out of the reconstituted mushrooms and chop them very fine and add to the pot with the red wine used in reconstituting and heat to simmer.
3. In a bowl, mix the Gruyere and Fontina cheeses with the flour.
4. Slowly melt the cheeses, adding them to the pot slowly while whisking. The fondue will be very thick. Add the milk while continuing to whisk the cheeses and milk together with the red wine and mushrooms.
5. Whisk the parmesan into the fondue and add the black pepper. If the fondue is too thick, add more milk.
6. If you have a fondue pot, use that to keep the fondue very hot. I used a little crock pot.
7. Skewer the meat cubes and dip into the fondue and cook to order.

gruyere cheese, cheese, parmesan cheese, porcini mushrooms, flour, clove garlic, milk, black pepper, filet of beef

Taken from food52.com/recipes/9537-red-wine-fondue (may not work)