Bourguignon Fondue
For 4 persons
- 750 ml / 3 cups of frying oil
- 200 gr./ 7 oz. of sirloin steak / beef (rumpsteak) per person
Cut the meat into cubes 2cm / 1 inch square. Place them on serving dishes. Pour the oil into a meat fondue dish.
When the oil is hot (you can check the temperature by dipping a piece of bread in… the oil is hot when it sizzles)
Transfer to the table and keep it hot on the burner. Each guest cooks their meat by dipping them in the hot oil, and supplements them with a variety of sauces such as mayonnaise, Remoulade, ketchup, yoghurt sauce, herbs, blue cheese, etc.
You can accompany your fondue with crisps, fries, oven baked potatoes, various salads and garnishes.
