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Fondue Bourguignonne

Western.Chefs's picture
Ingredients
  Sirloin steak/Fillet 2 Pound (900 Gram)
  Corn oil 250 Milliliter (1 Cup)
  Sauce 5 Cup (80 tbs) (Such As Bearnise, Horseradish, Mayonnaise, Aioli, Tartar And Chili)
Directions

Cut the steak into 1/2-inch (1-cm) cubes, trimming off any fat or gristle.
Heat the oil in the fondue pan until it is bubbling and very hot.
Divide the meat between the guests and let each one in turn skewer a piece of meat and fry it in the hot oil.
The meat is then dipped into one of the sauces before being eaten.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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