Fondue Bourguignonne
Swiss beef fondue: tender cubes of beef cooked at the table in hot oil, then dipped in tangy mustard and herb sauces. A dramatic, interactive dinner for 2–4.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs beef tenderloin or sirloin, cut into 1-inch cubes
- 3 cups vegetable oil (for fondue pot)
- ½ cup Dijon mustard
- ½ cup mayonnaise
- 3 tbsp fresh parsley (chopped)
- 2 tbsp lemon juice
- 1 to taste salt and pepper
Instructions
- 1
Pat beef cubes dry with paper towels. Season generously with salt and pepper.
- 2
Stir together mayonnaise, parsley, and lemon juice in a small bowl. Season with salt and pepper.
- 3
Pour mustard into a small serving bowl. Divide both sauces between small dipping bowls for each diner.
- 4
Pour oil into a fondue pot (or heavy-bottomed saucepan). Heat over medium-high until a wooden skewer sizzles immediately when dipped, ~5 minutes.
- 5
Transfer hot oil pot to a fondue burner at the table or keep on stove. Provide long fondue forks or wooden skewers to each diner.
- 6
Each diner spears a beef cube and cooks it in the hot oil until the exterior is browned, 60–90 seconds, then dips in mustard or herb sauce.
- 7
Serve with crusty bread, boiled potatoes, or pickled cornichons on the side to cleanse the palate between bites.
Tools you’ll need
- cutting board
- sharp knife
- fondue pot or heavy-bottomed saucepan
- cooking thermometer
- wooden skewer or long fondue fork (1 per diner)
- small dipping bowls (4–6)
- fondue burner or portable heat source
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