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Fondue Bourguignonne

Fondue.Chef's picture
Ingredients
  Beef tenderloin/Good quality boneless sirloin 2 Pound
  Cooking oil 4 Cup (64 tbs) (Amount Depends On Size Of Pot It Should Be 1/2 To 2/3 Full)
  Seasoned salt 1
  Seasoned pepper To Taste
Directions

Trim beef to remove all fat and any connective tissue.
Cut into 1-inch cubes.
Place cubes of beef on several platters so that meat will be easily accessible to all guests.
Cover and store in refrigerator until cooking time.
Prepare sauces and also store in refrigerator.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Beef

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