Fondue Bourguignonne (Burgundy Fondue)
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.
Hands-on: 10 minutesTotal: 10 minutes
- 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.