Classic Beef Bourguignonne |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb/500g beef tenderloin, at room temperature, trimmed and cut into 1-inch (2.5 cm) cubes | oil for fondue | |
| 1 | In a saucepan heat oil to 375 F. (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 2 | Spear cube of beef with fondue fork and fondue for 1 to 2 minutes. Once cooked, transfer beef to a paper towel-lined plate (each person should have their own) and pat off any excess oil. Dip cubes in sauce as desired. |
| 3 | SERVE WITH: Sweet-and-sour sauce, Thai peanut sauce, wasabi mayonnaise, aioli. |