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Fondue Bourguignonne Recipe

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This recipe for Fondue Bourguignonne is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds beef tenderloin (sirloin can also be used) cut into 3/4” cubes.
Peanut oil (about 1 quart depending on Fondue Pot)

Serve with (see recipe index):
Béarnaise Sauce
Mustard Sauce
Horseradish Sauce
Barbecue Sauce

You will need Fondue Pot and forks ( at least 2 per person )
Directions:
Directions:
Do not cut beef until about an hour before dinner because it will turn brown looking.

Each guest can take beef and generous dollops of sauces and add to Fondue Dish.
Put oil in fondue pot until it bubbles, you may have to adjust the temperature of oil.

Cook beef for 1/2 minute for rare and longer for medium
Be sure to transfer the beef to your plate, because fondue fork will be hot. Serves 6-8.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
I have been making this dish for at least 60 or so years.
Everyone loves it. Recipe courtesy of my Great Dinners Time Life Cookbooks.

 

 

 

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