Burgundian Fondue Recipe
Burgundian Fondue
Flavors of Burgundy
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: A few seconds

Difficulty: Easy
Chef's Note

The success of these dish depends on the quality of the meat and the sauces.

Dieter’s hint
Place a slice of bread on a small side plate. When you take the meat out of the hot oil, place it onto the bread so that it absorbs the excess cooking oil. 

- Cubes of Beef - fillet or rumsteak
- Vegetable oil
- salt, pepper

To flavor the oil (optional)
- 1 bay leaf
- 1 sprig of thym
- 2 cloves of garlic

Dipping sauces
- Béarnaise sauce
- Mustard sauce
- Pepper sauce
  1. Trim any excess fat from the meat and cut into 2 cm (3/4") cubes; set aside on a plate in the refrigerator until ready to serve.
  2. Place the oil in the fondue pot with the flavorings (optional).
  3. Heat the oil on the stove then carefully transfer it to the warmer; the oil must be very hot but not smoking. Keep the temperature at 190° C (375° F) by adjusting the flame or electric control.
  4. Using a long two-pronged fork, plunge a cube of beef into the oil - each bite should be golden and crispy on the outside, tender and juicy inside. The cooking time depends on whether you prefer the beef blue, medium-rare or well-done.
  5. Always season with salt and pepper after cooking.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****