Burgundian FondueTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: A few seconds
Difficulty: Easy
Nutritional values
per 100 g
Energy:210 kcal
Proteins:7 g
Fats:3 g
Carbohydrate:48 g
Fibers:14 g
Sugar:1 g
Cholesterol:0 mg
Sodium:26 mg
Calcium:653 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
cubes of beef fillet or rumsteak
vegetable oil
salt, pepper
**To flavor the oil (optional)
1
bay leaf
1
sprig of thym
2
cloves of garlic
**Dipping sauces
béarnaise sauce
mustard sauce
pepper sauce
METHOD
- Trim any excess fat from the meat and cut into 2 cm (3/4") cubes; set aside on a plate in the refrigerator until ready to serve.
- Place the oil in the fondue pot with the flavorings (optional).
- Heat the oil on the stove then carefully transfer it to the warmer; the oil must be very hot but not smoking. Keep the temperature at 190° C (375° F) by adjusting the flame or electric control.
- Using a long two-pronged fork, plunge a cube of beef into the oil - each bite should be golden and crispy on the outside, tender and juicy inside. The cooking time depends on whether you prefer the beef blue, medium-rare or well-done.
- Always season with salt and pepper after cooking.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
The success of these dish depends on the quality of the meat and the sauces.
Dieter’s hint
Place a slice of bread on a small side plate. When you take the meat out of the hot oil, place it onto the bread so that it absorbs the excess cooking oil.
