Fondue Bourguignonne Recipes

FONDUE BOURGUIGNONNE

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.

BOEUF BOURGUIGNON

Steps:

• Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
• Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

FONDUE BOURGUIGNONNE

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.

FONDUE BOURGUIGNONNE

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.