Fondue Bourguignonne (Burgundy Fondue)

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This recipe originates from Burgundy, where not only is the wine good (hence the famous bœuf bourguignon), but the meat is also delicious. Try to buy the best-quality meat you can. This recipe also relies on good sauces. You should serve at least three on the table: Béarnaise, mayonnaise, and hollandaise are the most classic.

Difficulty: Easy

Hands-on: 10 minutesTotal: 10 minutes

Serves: 12


  • 3 lbs. beef fillet or tenderloin, cut in 1" cubes
  • 3 cups peanut oil
  • 1 cup mayonnaise
  • 1 cup Béarnaise sauce
  • 1 cup Hollandaise sauce


  • Place the cut beef in a serving dish and bring to the table.
  • Heat oil in a large saucepan over medium-high heat. Stop before it boils. Transfer oil to a fondue pot and place the fondue pot on its burner at the center of the table.
  • Serve the three sauces on the table.
  • Your guests can all help themselves to meat and cook it in the oil for as long as they want, dipping it afterwards in the sauces.