Recipe: Fondue bourguignonne

Name: Fondue bourguignonne
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.6 lb (1200 g) of beef sirloin heart; 1 egg; 1 tablespoon of ketchup; 1 teaspoon of curry; 1 clove of garlic, degemmed and chopped; 1 teaspoon of mustard; 1 bay leaf; grapeseed oil; salt pepper

By ivan 5/5 (13 reviews) · 🍳 8 made it

Recipe Fondue bourguignonne - Chef recipe — Photo: Aftouch-cuisine

Prep 15 min

Cook 5 min

Total 20 min

Servings 6 serv.

Beef fondue is a culinary specialty originating from the Burgundy region in France. It is also known as meat fondue. It's a table-side dish where everyone cooks their meat in hot oil at the moment. Tender beef sirloin is the classic choice. Three homemade sauces (mayonnaise, curry, ketchup) accompany it, but you can improvise others with capers, horseradish, or Espelette pepper.

Ingredients for 6 servings

Adjust for

servings

2.6 lb (1200 g) of beef sirloin heart
1 egg
1 tablespoon of ketchup
1 teaspoon of curry
1 clove of garlic, degemmed and chopped
1 teaspoon of mustard
1 bay leaf
grapeseed oil
salt pepper

Step-by-step directions

1 Cut the meat into square pieces that can be easily pierced.

2 Fill a fondue pot with oil up to one third or one half and add the bay leaf.

3 Heat the oil. Once the oil simmers, it is ready.

4 Carefully place the fondue pot on the heating device prepared on the table (preferably use an electric heater or flammable gel).

5 Serve your beef fondue with, for example, a good salad with small garlic croutons.

A few accompanying sauces:

prepare a sufficient amount of mayonnaise with the egg, mustard and oil. Divide it into three small bowls. Add ketchup to one of them, curry to another, and crushed garlic to a third. Mix, salt and pepper each sauce to your liking. You can let your imagination run free and prepare your sauces to accompany beef fondue in multiple ways:

with chopped capers

with tomato paste + cognac

with new onion greens or fresh herbs

with curry

with lemon

with Espelette pepper powder

with paprika

with horseradish (great)

Do not spoil this beef fondue by forgetting the basic safety rules: be careful with boiling oil and keep children away from the fondue pot.

A chef's advice

Beef fondue is a family or friends gathering, when everyone wants to participate. It requires some special equipment (fondue pot, table burner) but no cooking behind the scenes, which really changes traditional meals. Beef-wise, sirloin is a tender muscle with little fat. Count 1200 grams for four people. In autumn and winter, when appetizers drag on, it's perfect. Beef should come from a market breeder, look for beautiful dark red meat, not pale. For wines, go for a light but structured red: a Beaujolais village, Burgundy Pinot noir, even a good Côtes du Rhône works. Avoid whites, hot oil doesn't match freshness. A dry Provence rosé also works if your guests prefer. The side dishes make all the difference: good green salad with garlic croutons, small boiled potatoes, some raw vegetables. Homemade sauces are the heart of the game. Classic mayonnaise, then divide into three: ketchup for the nostalgic, curry for the adventurous, garlic for the purists. Nothing stops you from adding grated horseradish or Espelette pepper powder if you feel like it. Watch out for boiling oil, work slowly, and keep children away from the pot. It's convivial but it's hot.

Frequently asked questions

Can you replace sirloin with another meat?

Yes. Fillet is more tender but pricier. Sirloin tip or strip steak work just as well, just ensure it has no visible fat. Avoid fibrous or marbled meats, they absorb too much fat when cooking.

How do you know if the oil is hot enough?

Oil should simmer gently, not boil violently. Drop a small piece in: if fine bubbles rise, it's ready. Too hot and meat crusts without cooking through. Too lukewarm and it turns mushy.

What type of burner should you use at the table?

Prefer an electric burner, it's safer and more stable. If using gel fuel, keep it well away from the center and never refill during the meal. The pot must never tip over.