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Chafing-dish Beef (Fondue Bourguignonne)

chef.pierre's picture
  Sirloin steak 4 Pound (1 1/2 inch thick)
  Dry red wine 1 Cup (16 tbs)
  Hot and savory sauces 1 Tablespoon
  Lettuce leaves 6 Large
  Salad oil 2 Cup (32 tbs) (For deep frying)

Trim fat, and cut steak into 1to 1 1/2-inch cubes.
Allow about 1/2 pound per person.
Pour wine over cubes, and let stand at least 1 hour.
Arrange the required number of cubes for 1 serving on lettuce leaves on each individual plate, and set 2 forks at each plate.
About 15 minutes before summoning your guests to the table, heat 2 to 3 inches salad oil in a deep fondu pan or chafing dish.
Let come to 360°F or hot enough to brown 1-inch cube of stale bread in 1 minute.
Each guest spears meat cube with fork and fries it in hot fat to desired degree rare, medium or well done.
He then dips it in 1 of the sauces.
First fork is set aside for second turn at chafing dish; second fork at each plate is used for eating.
Note: A deep electric frying pan may be used with about 1 inch hot oil in the bottom.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4421 Calories from Fat 2477

% Daily Value*

Total Fat 275 g423.8%

Saturated Fat 95.1 g475.6%

Trans Fat 0.8 g

Cholesterol 852.7 mg284.2%

Sodium 1630.5 mg67.9%

Total Carbohydrates 31 g10.3%

Dietary Fiber 0.89 g3.5%

Sugars 3.4 g

Protein 370 g739.4%

Vitamin A 94.9% Vitamin C 23.1%

Calcium 47.8% Iron 155.7%

*Based on a 2000 Calorie diet


Chafing-dish Beef (Fondue Bourguignonne) Recipe