Beef fondue bourguignonne
Main ingredients:
 | Beef rump steak or tenderloin |
 | Potatoes |
 | Grapeseed oil |
 | Salt and Pepper |
Sauces:
 | Ketchup |
 | Mustard |
 | Mayonnaise |
Fondue Bourguignonne is a classic French dish where pieces of meat are cooked in hot oil. Originating from the region of Burgundy, the fondue is not unsimilar to cheese fondues, but just with tender cuts of meat.
Everyone gathers around the table to spear cubes of beef with fondue forks, cook them in the communal fondue pot, and then dip them into a variety of sauces. Beef is usually used, but you can also use pork.
It is a meal that is perfect for social gatherings, especially when no one wants to cook! Meat fondue usually served alongside crusty bread (baguette) and light sides, making for a fun meal to enjoy with friends and family.
Fondue Equipment
Now the whole point of the fondue is to cook it on the table in front of you, so we are going to need some equipment. There are two types of fondue sets. Fondue sets can be made of many different materials such as:
- ceramic – cooks evenly at a lower temperature without boiling over
- metal – cooks very quickly
- cast iron – traditional fondue set that cooks evenly.
a) Traditional Burner Fondue set
The traditional one that you will usually see in restaurants is the one with a candle burner underneath. There are no wires or trip hazards with this one.
It is usually made of cast iron or ceramic, since they heat up quickly. Traditionalists will prefer the cast iron or the ceramic which cooks evenly and looks gorgeous to boot.
b) Electric Fondue set
The more practical fondue set that heats faster and lasts longer, is the one which heats with electricity. (Which is not to say you can’t just change out the candle in the traditional one.)
The electric fondue sets that are available for sale these days can also be used for meat fondues and as asian hot pots. For cheese fondue, get one with a good temperature control, to avoid overheating the cheese.
Beef fondue bourguinonne
Equipment
Ingredients
- 2.2 lbs Beef rump steak or tenderloin (1 kg)
- 2.2 lbs potatoes (1 kg)
- Pinch of salt and pepper
- 4 cups of grapeseed oil (1 litre)
Sauces (pick any 2)
- 1 bottle ketchup
- 1 jar mustard
- 1 bottle spicy mayonnaise
- 2 cups creamy aioli sauce
Instructions
- Boil the potatoes for about 30 minutes in a large pot on the stove top, so that they finish cooking faster during the fondue.
- Chop the meat into bite-size square cubes.
- Heat oil to bubbly in the fondue pot and dip beef and potatoes in oil until cooked to your liking.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What side dishes to serve?
Fondue tends to be quite a heavy meal, so keep your pairings and side dishes light.
A nice salad with vinaigrette or a cheese board is a lovely way to round off the meal. Add some fruit for color and for a touch of sweetness.
What drinks to serve with it?
Since the fondue bourguignonne comes from the region of Burgundy, I recommend some Burgundy red wines to keep with the local theme.
Try a Bourgogne Rouge or a Beaujolais Nouveau which are both lighter red wines.
How to get rid of the oil?
I recommend getting rid of the used oil by mixing in some dishwasher liquid and pouring the whole thing down the toilet.