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Fondue Bourguignonne

  • 6servings

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. FONDUE

  2. 4 C vegetable oil , such as canola or olive oil

  3. 3 lb. beef tenderloin, trimmed and cut into 1/2 to 1-inch cubes POTPOURRI SAUCE

  4. 1 C mayonnaise

  5. 2 tbsp minced parsley

  6. 1 tbsp minced onion

  7. 1 tbsp lemon juice

  8. 1 tbsp dill

  9. 1 gherkin, finely chopped

  10. 3 drops tabasco

  11. 2 hard-boiled egg s, chopped HORSERADISH SAUCE

  12. 1 tbsp freshly grated or prepared horseradish

  13. Juice of 1 lemon

  14. pinch cayenne pepper

  15. 1 C sour cream

  16. Salt and freshly ground black pepper , to taste GREEN GODDESS SAUCE

  17. 6 oz cream cheese

  18. 2 tbsp milk

  19. 1/2 C cucumber , finely chopped with the seeds removed

  20. 1 tsp onion , finely chopped

  21. 1/2 tsp salt

  22. 1/4 tsp pepper CURRIED MAYONNAISE

  23. 1/4 C lemon juice

  24. 1/4 tsp dried mustard

  25. 1/4 tsp salt

  26. 1 egg

  27. 3/4 tsp curry powder

  28. 3/4 C olive oil

Instructions Jump to Ingredients ↑

  1. FONDUE In a fondue pot over medium-high heat, warm the oil until it registers 375°F on a deep-frying thermometer, or until a cube of bread dropped into the oil browns evenly in 20 to 30 seconds.

  2. Using pot holders, carefully place the fondue pot with the hot oil on the stand and keep warm according to the manufacturers instructions. Set the fondue pot on the table.

  3. For each guest, provide a plate of beef, a fondue fork, another plate for eating and a small dish to season the beef before cooking.

  4. Instruct each guest to skewer a piece of beef onto the fondue fork and then season the beef with salt and black pepper. Submerge the beef in the hot oil and cook just until the exterior is golden brown, about 1 minute for rare to medium-rare, 2 to 3 minutes for medium to well-done. (Be sure to remove the beef from the hot fork before eating.) Serve the sauces alongside.

  5. OTHER SAUCES Combine all ingredients.

  6. CURRIED MAYONNAISE Combine ingredients, adding oil last in drops.

  7. HORSERADISH SAUCE In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt and black pepper until blended.

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