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Fondue Bourguignonne
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6-8
2 lbs fillet or sirloin steak
4 tomatoes
4 shallots, peeled and chopped
3 Tbsp fresh parsley, chopped
1 pint oil, for frying
1 garlic clove, peeled
1 fresh bay leaf
Garnish:
Fresh parsley sprigs and tomato wedges.
Method/Steps
1. Cut the steak into cubes; place in individual dishes, and garnish with the parsley sprigs and tomato wedges.
2. Seed and chop the tomatoes into small dice, then place in a small bowl; place the shallots and parsley in small dishes.
3. Put the garlic clove and bay leaf into the oil; heat the oil in the fondue pot to 375°F, then carefully transfer to the lit burner.
4. Spear the meat onto the fondue forks and cook in the oil for 1 to 4 minutes, until cooked to personal preference. Once cooked, roll in any or all of the tomatoes, shallots and parsley.
Wine and Spirits Match
Serve with the creamed horseradish, olives, chutney and bread. Enjoy with a glass or two of Cabernet Sauvignon.
Recipe courtesy of Gina Steer, The Fondue Cookbook