Fondue bourguignonne

    Fondue bourguignonne

    10saves
    20min


    6 people made this

    About this recipe: I love serving this fondue when I have friends coming over. It only takes a few minutes to prepare! I prepare the sauces in advance so that they can chill, then I cut the beef just before my guests arrive. I have more time with my guests and no spending hours in the kitchen! In addition, this meal is delicious and the sauces are really tasty. I serve this fondue with boiled potatoes.

    Ingredients
    Serves: 6 

    • 1kg beef fillet, cubed
    • 1 thyme sprig
    • 1 bay leaf
    • 1 rosemary sprig
    • 1 garlic clove
    • vegetable oil for the fondue pot
    • For the tartare sauce
    • 250ml mayonnaise
    • 3 cornichons, chopped
    • 1 shallot, minced
    • a few chives, chopped
    • a few parsley sprigs, chopped
    • For the Oriental sauce
    • 250ml mayonnaise
    • 1 tablespoon soy sauce
    • 1/2 teaspoon wasabi paste
    • For the American sauce
    • 250ml mayonnaise
    • 1 tablespoon ketchup
    • 1/4 teaspoon Tabasco (or other hot sauce)
    • For the Spanish sauce
    • 250ml mayonnaise
    • 1 pinch saffron powder
    • 1 roasted red pepper from a jar

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Start by preparing the sauces.
    2. For the tartare sauce: In a small bowl, mix the mayonnaise with the cornichons, shallots, chives and parsley. Season with salt and pepper. Refrigerate until ready to serve.
    3. For the Oriental sauce: In another small bowl, mix the mayonnaise with the soy sauce and wasabi paste. Refrigerate.
    4. For the American sauce: In a third small bowl, mix the mayonnaise with the ketchup and Tabasco sauce. Refrigerate.
    5. For the Spanish sauce: In a fourth small bowl, mix the mayonnaise with the saffron and red pepper that you have previously crushed. Refrigerate.
    6. Put the oil in the fondue pot with the bay leaf, thyme, garlic clove and rosemary, and heat over medium heat.
    7. Once the oil begins to bubble gently, remove the herbs and garlic; be careful not to burn yourself. Have guests put a cube of meat on a fondue skewer and dip in hot oil till desired doneness. Serve with the assorted sauces.

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