Cubes of raw beef cooked in a pot of hot oil, then dipped into various savoury sauces.
Even if "Fondue bourguignonne" is named after Burgundy in France, the origin of this meal is not French but Swiss.
|600 g||bourguignonne fondue beef cubes, or filet|
|190 mL||Mayonnaise Sauce||5 tsp|
|1 tbsp||ketchup||15 mL|
|1/4 tsp||Worcestershire sauce||1.25 mL|
|5 tbsp||Italian parsley, fresh||26 g|
|1/2 tsp||Dijon mustard||2.5 mL|
|1/2 tbsp||pickled onions||5 g|
|1 tsp||capers||3 g|
|2 cups||peanut oil||500 mL|
Before you start
A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate to let the cooked meat cool down a bit before dipping into the sauces.
You will need an oil with very high "smoke point", such as grape seed, canola, sunflower, or peanut.
- Let the meat stand for about 1 h at room temperature.
- Meanwhile, prepare the Mayonnaise Sauce. Portion out to 3 bowl to prepare 3 sauces that will be served on the side with the meat.
- For the white "aioli" sauce: Blanch the garlic 1 minute, then press it and mix it with the mayonnaise of the first bowl. Set aside.
- For the red sauce: Mix the mayonnaise of the second bowl with the ketchup and Worcestershire sauce. Set aside.
- For the green sauce: Using a food processor, mix together the remaining mayonnaise with the parsley, mustard, onions, and capers. Set aside.
- Heat the oil in a pot over the stovetop, then put it on top of the burner in the centre of the table. The oil should not be smoking (less than 190°C/375°F) but should keep hot during the meal. It is not necessary to put too much oil in the pot, but just enough to cover the meat.
- To serve, each guest spears one of the meat pieces with a dipping fork, immerses it briefly in the oil until cooked to their liking, then dips it into the sauces as desired.
Nutrition Facts Table
per 1 serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Folacin, Magnesium, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin C, Vitamin D
- Good source of :
- Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6
- Excellent source of :
- Niacin, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||4|