FONDUE BOURGUIGNONNE
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
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.
BEEF FONDUE WITH SAUCES
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
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.
FONDUE BOURGUIGNONNE
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
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
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
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
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
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