Beef fondue with curry and mustard sauces

    Beef fondue with curry and mustard sauces


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    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!

    Serves: 4 

    • 800g beef fillet, cut into cubes
    • 1L beef stock
    • For the curry sauce
    • 250ml mayonnaise
    • 1 tablespoon curry powder
    • For the mustard sauce
    • 250ml mayonnaise
    • 1 tablespoon prepared mustard
    • 1 tablespoon honey

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

    1. 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.
    2. 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.
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