Beef Bourguignonne Fondue With Horseradish Sauce Recipes

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BEEF FONDUE WITH DIPPING SAUCES



beef fondue with dipping sauces image

this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.

Provided by chia2160

Categories     Meat

Time P1DT3m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 lbs beef sirloin or 2 lbs top round beef, cut in cubes
4 cups vegetable oil
2 onions, sliced
1 dash olive oil
3/4 cup sour cream
3 tablespoons prepared horseradish
1/2 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper
3 egg yolks
1 cup butter, melted
2 tablespoons white wine vinegar
1 tablespoon water
salt and pepper
1 teaspoon tarragon
1 teaspoon lemon juice
2 cloves garlic, chopped
1 teaspoon chives, chopped
1/2 cup butter, softened

Steps:

  • layer onions, beef, onions, drizzle with oil, refrigerate overnight.
  • heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
  • for horseradish sauce, mix all ingredients, refrigerate.
  • for garlic butter, mix all ingredients, refrigerate.
  • for bernaise sauce: combine vinegar, water and pepper in double boiler.
  • add egg yolks, stir constantly.
  • slowly add butter, stirring as it thickens.
  • add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

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.

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE



Filet of Beef Steaks with Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 6 servings

Number Of Ingredients 8

6 (2-inch) beef tenderloin steaks
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 1/2 cups milk
3 rounded tablespoonfuls prepared horseradish, 1/4 cup
2 tablespoons chopped chives, 8 blades
1/2 cup Madeira or other dry sherry, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
  • Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
  • In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
  • Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

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

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.

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



Fondue Bourguignonne image

Williams-Sonoma version. Delicious and a little different than your average oil fondues. It is best to heat the oil on the stovetop before bringing the fondue pot to the table. The oil needs to reach a temperature of 375°F.

Provided by KellyMac6

Categories     Meat

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon horseradish, freshly grated or prepared
1 lemon, juice of
1 pinch cayenne pepper
1 cup sour cream
salt & freshly ground black pepper, to taste
4 cups vegetable oil, such as canola or 4 cups olive oil
3 lbs beef tenderloin, trimmed and cut into 1/2 to 1-inch cubes

Steps:

  • In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt and black pepper until blended. Refrigerate the horseradish sauce until ready to serve.
  • In a fondue pot over medium-high heat, warm the oil until it registers 375ºF on a deep-frying thermometer, or until a cube of bread dropped into the oil browns evenly in 20 to 30 seconds.
  • Using pot holders, carefully place the fondue pot with the hot oil on the stand and keep warm according to the manufacturers instructions. Set the fondue pot on the table.
  • For each guest, provide a plate of beef, a fondue fork, another plate for eating and a small dish to season the beef before cooking.
  • Instruct each guest to skewer a piece of beef onto the fondue fork and then season the beef with salt and black pepper. Submerge the beef in the hot oil and cook just until the exterior is golden brown, about 1 minute for rare to medium-rare, 2 to 3 minutes for medium to well-done. (Be sure to remove the beef from the hot fork before eating.) Serve the horseradish sauce alongside.

Nutrition Facts : Calories 2029.6, Fat 199.3, SaturatedFat 41.8, Cholesterol 211.8, Sodium 162, Carbohydrate 2.6, Fiber 0.1, Sugar 0.5, Protein 58.5

FONDUE HORSERADISH SAUCE



Fondue Horseradish Sauce image

Make and share this Fondue Horseradish Sauce recipe from Food.com.

Provided by SB61287

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 5

1/4 cup prepared horseradish
1 pint sour cream
2 tablespoons lemon juice
1 dash Tabasco sauce
1 teaspoon salt

Steps:

  • Combine all ingredients, stirring until thoroughly mixed. Chill until ready to serve.

BEEF TONGUE AND HORSERADISH SAUCE



Beef Tongue and Horseradish Sauce image

Different and not for everyone. The first time I served this family dish to my husband, he just looked at me.... and then he tried the first bite and loved it!

Provided by Aroostook

Categories     Beef Organ Meats

Time 4h30m

Yield 30 serving(s)

Number Of Ingredients 7

1 beef tongue
2 medium onions
2 bay leaves
salt and pepper
2 whole cloves
1 cup heavy cream
2 tablespoons prepared horseradish

Steps:

  • Scrub fresh beef tongue with vegetable brush in running water.
  • Soak 1 hour in salted water.
  • Place tongue in pot, cover with hot water.
  • Add spices and simmer for 4 hours.
  • Remove pot from heat and let cool.
  • Remove cooled meat from pot.
  • Using a sharp knife, split outer layer, trim and remove outer layer of skin.
  • To serve, slice thin at a slight angle.
  • Reheat in microwave for 1 minute.
  • Serve with horseradish cream.

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE



Beef Tenderloin with Sour Cream-Horseradish Sauce image

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Categories     Beef Tenderloin

Time 4h35m

Yield 8

Number Of Ingredients 9

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish

Steps:

  • Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
  • Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
  • Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
  • When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
  • Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
  • Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g

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