How To Make Fondue Bourguignon
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How To Make Fondue Bourguignon
Fondue Bourguignon recipe. This quick fondue recipe uses one of the best cuts of beef and is complemented by a tasty mustard cream sauce. It might be just the thing for a "retro" dinner party.
- Prep:
- 15m
- Cook:
- 20m
- Total:
- 35m
- Serves:
- 8
Step 1: You will need
- 1 kg beef tenderloin, cut into cubes
- 1 ltr vegetable oil
- 4 tbsp Béarnaise sauce
- 4 tbsp alioli
- for the mustard cream sauce:
- 2 tbsp crème fraiche
- 1 tbsp mayonnaise
- 1 tsp whole grain mustard
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- 1 tsp chilli sauce
- salt and pepper
- 1 saucepan
- 1 spoon
- 1 bowl
- 1 fondue - pre lit
Step 2: Make the mustard cream
Add the crème fraiche, mayonnaise, whole grain mustard, Dijon mustard, red wine vinegar and the chilli sauce into a bowl. Season with salt and pepper and combine well with a spoon.
Step 3: Heat the oil
Place the saucepan over a high heat. Pour in the oil and allow it to heat up until it's hot enough to cook the meat. Very carefully transfer it to the fondue pot and pour it in. As this has a safety risk make sure that your fondue set is stable!
Step 4: Serve
Season the meat with salt and pepper. Skewer a piece of meat into the sizzling oil. Cook it to your liking and dip it into a little of the mustard cream sauce, or alioli, béarnaise or any other sauce that you desire like a spicy tomato, for example. Or spoon several dollops of your favourite one onto a plate!