Fondue Bourguignonne

Fondue Bourguignonne is a hearty and interactive dining experience originating from Burgundy, France. This recipe centers on tender cubes of beef tenderloin or sirloin, cooked to perfection in a pot of shimmering hot oil. Guests spear each piece with a long-handled fork, dipping it into the oil until a delicious crust forms. The cooked meat is then dipped into a variety of flavorful sauces, such as the included spicy chili-onion blend or a creamy horseradish option. It is an ideal centerpiece for a lively dinner party, offering a rustic yet elegant way to share high-quality beef with friends and family. The combination of sizzling meat and diverse dipping sauces creates a memorable, communal meal.

Cooking Method: Frying, Stewing

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 173.8

Dietary: Gluten-free

Description

Fondue Bourguignonne is a hearty and interactive dining experience originating from Burgundy, France. This recipe centers on tender cubes of beef tenderloin or sirloin, cooked to perfection in a pot of shimmering hot oil. Guests spear each piece with a long-handled fork, dipping it into the oil until a delicious crust forms. The cooked meat is then dipped into a variety of flavorful sauces, such as the included spicy chili-onion blend or a creamy horseradish option. It is an ideal centerpiece for a lively dinner party, offering a rustic yet elegant way to share high-quality beef with friends and family. The combination of sizzling meat and diverse dipping sauces creates a memorable, communal meal.

Ingredients

2 lbs beef tenderloin or boneless beef sirloin
1 cup vegetable oil
1 cup Chili sauce
1/2 cup Onion, chopped
3 tbsp Lemon juice
2 tbsp Salad oil
2 tsp Vinegar
1 clove garlic, crushed
1 tsp Brown sugar
1/2 tsp Red pepper sauce
1/4 tsp Dry mustard
1/4 tsp Salt
1 head lettuce, for serving

Directions

1
Trim fat from the beef and cut the meat into 1-inch bite-size cubes.
2
Cover the beef cubes and refrigerate until ready to cook.
3
In a small saucepan, combine chili sauce, chopped onion, lemon juice, salad oil, vinegar, crushed garlic, brown sugar, red pepper sauce, dry mustard, and salt.
4
Heat the sauce mixture to boiling, then reduce heat and simmer for 5 minutes. Keep warm.
5
About 15 minutes before serving, mound the chilled beef cubes on a bed of lettuce greens.
6
Pour vegetable oil into a fondue pot to a depth of 1 to 1.5 inches.
7
Transfer the oil to a saucepan and heat until a bread cube browns in 1 minute.
8
Carefully pour the hot oil back into the fondue pot and ignite the Sterno burner underneath.
9
Use a long-handled fondue fork to spear a cube of meat.
10
Dip the meat into the hot oil and cook until crusty on the outside.
11
Transfer the cooked meat to a plate or dip directly into the sauce using a second fork.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 173.8kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 1384.6mg58%
Total Carbohydrate 30.5g11%
Dietary Fiber 20.8g84%
Sugars 5.8g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Safety Warning:** Handle hot oil with extreme care. Ensure the fondue pot is stable and out of reach of children and pets. Use long-handled forks exclusively to prevent burns.

**Horseradish Sauce Variation:** Mix 1 cup dairy sour cream, 2 tablespoons horseradish, 1/2 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon salt. Refrigerate until serving.

**Dessert Fondue Option:** Melt 12 oz semi-sweet chocolate chips with 1/4 cup light cream over low heat, stirring until smooth. Remove from heat and stir in 2 tablespoons orange liqueur or brandy (or 2 teaspoons instant coffee). Serve with apple wedges, angel food cake cubes, banana strips, mandarin orange segments, maraschino cherries, marshmallows, pineapple chunks, or fresh strawberries.

**Serving Tip:** Since the long-handled fork becomes very hot during cooking, guests should use a second fork to dip the meat into the sauce and eat it.

Keywords: fondue, bourguignonne, beef, tenderloin, sirloin, oil, frying, sauce, chili, horseradish, party, interactive, french, dinner, communal, meat, dipping, rustic, classic, entertaining

Read it online: https://www.chefs-mate.com/recipe/fondue-bourguignonne/