Today we're going to make a classic Swiss Fondue. Though cheese, wine, and garlic are the essential ingredients of Swiss fondue, the recipe has evolved over time to include a variety of other ingredients. And with our own spin on it, we're bringing it to the next level.

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Prep:40 minutes

Cook: 20 minutes

Difficulty: Medium

Ingredients 

• White dry wine 1 cup
• Cornstarch 1 tablespoon
• Baguette french bread 1 pc
• Steak filet mignon 1 pc
• Cracker 1 pack
• Baby carrot 10 pc
• Small sausage 1 pack
• Grapes 1 pc
• Baby cabbage 10 pc
• Broccoli 1 pc
• Black olives ½ cup
• Green olives ½ cup
• Baby potato 10 pc
• Cherry 1 clove

Instructions 

1. Peal Gruel cheese, Emmental cheese, and Swiss cheese.
2. Break 1 garlic clove and add it to the hot wine in the pot with the cheese.
3. Whisk 1 tablespoon cornstarch together on medium heat until sauce forms.
4. Break the cheese, place the grapes on the board, and cut the carrot, broccoli, baby cabbage, and cherry on the board. 
5. Fill the hot pan with oil and cook the cut carrot, broccoli, and cabbage until brown.
6. Grill the filet mignon with oil, salt, and pepper until it is medium rare ( or your choice)
7. Slice the fille mignon
8. Cut the baguette into slices and toast it.
9. Combine all of the ingredients and put the cheese sauce on the side.