Beef Fondue Bourguignonne
21 Oct 2009
|Corn oil||4 Tablespoon|
|Beef tenderloin/Boneless sirloin||2 Pound, cubed|
|Dipping sauces||1 Cup (16 tbs) (Of Choice)|
Fill the fondue pot about 1/2 full with a combination of corn oil and margarine (use about 1/2 cup margarine to every 2 cups of oil).
Preheat on range, then place in fondue stand over heating element.
Beef Fondue Bourguignonne Recipe