About this recipe:Fondue Bourguignonne is made with oil. This is a lighter take on that traditional recipe, as I use beef stock instead of oil and my fondue is just as good. I serve it with a green salad, or asparagus. Something fun, easy and different for a dinner party!
800g beef fillet, cut into cubes
1L beef stock
For the curry sauce
1 tablespoon curry powder
For the mustard sauce
1 tablespoon prepared mustard
1 tablespoon honey
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Method Prep:15min › Cook:5min › Ready in:20min
Prepare the curry sauce by mixing mayonnaise with the curry powder. In another small bowl, mix the mayonnaise with the mustard and honey. Put both sauces in the fridge.
Add the beef stock in the fondue pot and heat over medium heat. When it starts to boil, use a fondue fork to take the meat and and dip into the stock until the meat is cooked according to your liking.