Beef Bourguignonne Fondue With Horseradish Sauce Recipes

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BEEF FONDUE WITH SAUCES



Beef Fondue with Sauces image

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 servings (1/2 cup of each sauce).

Number Of Ingredients 19

CURRY SAUCE:
1/2 cup mayonnaise
2 to 3 tablespoons curry powder
2 to 3 tablespoons 2% milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 to 3 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 pound beef tenderloin, cut into 3/4-inch cubes
3 to 4 cups canola oil

Steps:

  • In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

BEEF BOURGUIGNONNE FONDUE WITH HORSERADISH SAUCE



Beef Bourguignonne Fondue with Horseradish Sauce image

Another Classic Fondue Dish that our 1970's fondue parties weren't complete without. We would add shrimp, whole mushrooms and other vegetables to this fondue and add additional sauces that our classic fondue plates had little wells for.

Provided by Marsha Gardner

Categories     Beef

Number Of Ingredients 10

HORSERADISH SAUCE
1 c sour cream
1/3 c prepared horseradish
1/2 tsp lemon juice, fresh
FONDUE
2 c peanut oil (this is important)
1/2 lb butter, unsalted
4 lb beef tenderloin or sirloin cut int 3/4 inch cubes
if using shrimp decrease amount of beef by the amount of shrimp
assorted vegetables, whole mushrooms, zucchinni chunks, lightly steamed whole baby onions, etc

Steps:

  • 1. SAUCE: Mix together sour cream, horseradish and lemon juice. Chill until serving time.
  • 2. Heat oil and butter together in a fondue pot and allow guest to cook meat to their own preference: 20 seconds for rare and about 1 minute for well done.
  • 3. Serve with sauce for dipping.

FONDUE BOURGUIGNONNE



Fondue Bourguignonne image

This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature
1 tablespoon extra-virgin olive oil
3/4 teaspoon coarse salt
Freshly ground pepper
Roasted Vegetables
Spicy-Sweet Chili Sauce
Chimichurri Sauce
Horseradish-Mustard Sauce
Store-bought Vidalia onion-fig sauce or barbecue sauce

Steps:

  • Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.

FONDUE BOURGUIGNONNE



Fondue Bourguignonne image

Make and share this Fondue Bourguignonne recipe from Food.com.

Provided by Mimi Bobeck

Categories     Meat

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 4

1 bay leaf
1 garlic clove
2 lbs filet of beef
1 pint oil (for frying)

Steps:

  • Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
  • Dry the meat on kitchen paper and divide between four or five small dishes.
  • Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
  • Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
  • If the oil is too hot and smoking, allow it to cool slightly.
  • Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
  • Drop in the bay leaf and garlic, for extra flavouring.
  • Each person cooks the cubes of meat, in the oil until done to the individual's taste.
  • Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
  • Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.

Nutrition Facts : Calories 1624.5, Fat 162.9, SaturatedFat 37.6, Cholesterol 159.3, Sodium 141.2, Carbohydrate 0.3, Protein 40.7

FONDUE BOURGUIGNONNE - BEEF FONDUE



Fondue Bourguignonne - Beef Fondue image

This is an easy and fun meal to serve! The sauces don't take much time to make nor the beef bouillon which can also be used for game meats.

Provided by Francine Lizotte

Categories     Beef

Time 17m

Number Of Ingredients 16

BEEF BOUILLON
1/2 Tbsp olive oil
1 c white onions, finely chopped
2 large cloves garlic, pressed
5 c low-sodium beef broth
1/2 c dry red wine
1 Tbsp worcestershire sauce
1 envelope onion soup mix
1/2 Tbsp low-sodium soy sauce
1 large sprig rosemary
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 c water, if needed
FONDUE
2 large eye round steak, cut into 1-inch cubes
vegetables of your choice such as broccoli florets, mushrooms, red peppers, etc
sauces of your choice

Steps:

  • 1. To make the beef bouillon... In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
  • 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=G6ktHRE7yUc
  • 3. Here are a dozen of sauces to chose from... CHILI ½ cup chili sauce ¼ cup mayonnaise ¼ cup sour cream ½ tsp. fresh ginger, minced HORSERADISH ¼ cup sour cream ¼ cup Miracle Whip 1 tbsp. horseradish 1 tbsp. Dijon DIJONNAISE SAUCE ¼ cup Dijonnaise ¼ cup sour cream 1 tbsp. prepared yellow mustard JAPANESE SAUCE 3 tbsp. kewpi mayonnaise 3 tbsp. sour cream ½ tsp. wasabi paste, or to taste ¼ tsp. ponzu 1 tsp. chives ROSE SAUCE ¼ cup mayonnaise 2 tbsp. ketchup ¼ tsp. dry mustard or garlic salt ONION 1 envelope onion soup mix 12 ounces sour cream DIABLO 1 tbsp. oil ½ cup white onions, finely chopped 2 large cloves garlic, pressed 1 cup ketchup 1 tbsp. Worcestershire sauce 1 tsp. white vinegar In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes. CHEESE SAUCE ¼ cup mayo 3 tbsp. milk ½ cup Cheddar cheese, grated ½ tsp. Cholula In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted. CURRY SAUCE ¼ cup mayonnaise ¼ cup sour cream 1 ½ tbsp. curry powder ¼ tsp. garlic powder CHUTNEY SAUCE ½ cup mayo ¼ cup chutney 2 tsp. prepared yellow mustard SIMPLE CHILI ½ cup chili sauce ½ cup mayonnaise BBQ SAUCE ¼ cup mayonnaise ¼ cup sour cream 3 tbsp. BBQ sauce of your choice

FONDUE BOURGUIGNONNE



Fondue Bourguignonne image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 12

4 cups vegetable oil, or mix of vegetable and olive oils
8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
1 tablespoon olive oil
Salt and pepper
3/4 cup ground pork
1/2 teaspoon minced garlic
1 teaspoon minced shallots
1 egg yolk
1 teaspoon mustard
4 small red-skinned potatoes, quartered and cooked until tender
1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

Steps:

  • Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

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Top Asked Questions

How to make fondue bourguignonne with beef?
Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl.
How do you make beef fondue with sauce?
Directions. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
What kind of meat is used for fondue?
Join now! Beef Fondue (Fondue Bourguignonne) Beef Fondue (Fondue Bourguignonne) is made using tender, cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.
How to make beef bourguignon sauce for steaks?
Preheat oven to 500 degrees F with a cast iron skillet in the oven. Set the steaks out so they can come to room temperature. Bring the wine to a boil and reduce by half. Add the stock and thyme, return to a boil, and reduce again by half. Remove thyme from the sauce. Make a paste out of the room temperature butter and the flour.

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