Red Wine Fondue

By Food52
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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

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