Fondue Bourguignonne, Beef Fondue Print Email

Tender, thinly-sliced pieces of beef are cooked in a combination of butter and cooking oil then dipped in flavorful sauces. From The Fine Art of Fondue

3 pound piece boneless beef sirloin or tenderloin
Cooking oil (canola or other vegetable oil)

Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking.

Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer). Heat the oil/butter on the stove until is about 360 degrees. If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color.

Set the fondue pot on the stand over a moderately high direct heat and maintain the heat.

Each guest spears a cube of beef with a fondue fork, holds in in the hot oil until cooked to the desired doneness usually 1 to 3 minutes. Dip in one of the sauces included on this page.