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Fondue Bourguignonne

Canadian.Recipes's picture
  Cooking oil 1 Quart, heated to 375°f enough to half fill a fondue pot (For Deep frying)
  Beef tenderloin/Beef sirloin 1 , cut into 1 inch pieces

The hot oil in a copper pot (narrower at the top) is set over canned heat or an alcohol burner on a metal tray.
This type of beef-fondue cooker and two-pronged forks with long handles are usually available from specialty shops or the housewares section of department stores. (Plates with dividers for the individual sauces are also available and convenient, but not necessary for this service.)
One cooker is ample for four persons.
Dishes piled with the raw meat are set on the table between guests or at convenient intervals.
Pieces of meat are speared with the forks, then plunged into the hot oil and cooked one to two minutes, or to the desired degree of doneness.
Meat is transferred to the plate and eaten with a table fork, thus allowing for meat to be cooking at all times.
The meat is finally dipped into the sauces which have been spooned into the plate sections.
Chilled crisp relishes such as radishes, celery and carrot sticks, and slices of buttered dark rye bread, along with cups of steaming hot coffee, complete the menu.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4985 Calories from Fat 2079

% Daily Value*

Total Fat 231 g355.6%

Saturated Fat 78.7 g393.3%

Trans Fat 0 g

Cholesterol 2066.5 mg688.8%

Sodium 1727.4 mg72%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 682 g1364.4%

Vitamin A Vitamin C

Calcium 74% Iron 274.2%

*Based on a 2000 Calorie diet

Fondue Bourguignonne Recipe