Fondue Bourguignonne Recipe

Name: Fondue Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees).
2
While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper.
3
Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls.
4
Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates.
5
Arrange sauces in individual dipping bowls or plates.
6
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.
7
Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy.
8
Remove meat from fork before eating -- fork will be burning hot.
9
You can use wooden skewers instead of long forks for cooking, if you wish.

2592

kcal

Calories

268

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Fondue Bourguignonne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fondue Bourguignonne

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