Recipe: Fondue bourguignonne

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.