Fondue Bourguignonne

1. 1

   Trim fat from tenderloin.

2. 2

   Cut into bite-size (1-inch cubes).

3. 3

   Cover and refrigerate until serving time.

4. 4

   Prepare sauces (in word search, type in: fondue sauce).

5. 5

   About 20 minutes before dinner, mound pieces of meat on bed of greens.

6. 6

   Measure salad oil (part butter, if you wish), in sufficient quantity to fill fondue pot to depth 1-1/2 to 2 inches.

7. 7

   Heat oil on range top until hot enough to brown a bread cube in 1 minute.

8. 8

   CAREFULLY place pot on fondue stand and ignite fondue pot heat source.

9. 9

   To eat beef fondue, spear cube of meat with long-handled fondue fork.

10. 10

    Dip into hot oil and cook until meat is cooked to your liking.

11. 11

    Dip cooked meat into a sauce of your choice.

12. 12

    Enjoy!

13. 13

    !

No additional tips available.