Traditional Beef Bourguignonne Fondue
Source of Recipe
www.txbeef.org
List of Ingredients
1 lb. beef tenderloin or sirloin
-- oil for fondue (peanut, canola or vegetable)Recipe
Trim fat from beef and cut into 1-inch cubes. Place cubes on platter and refrigerate while oil is heating.
Over stovetop in saucepan, heat oil to 375°F and transfer to fondue pot. (If you have an electric fondue pot, refer to manufacturer's instructions for heating oil directly in the fondue pot.) Do not fill fondue pot more than half full.
Remove meat from refrigerator and blot with paper towel to remove any water droplets which might cause hot oil to splatter.
Spear one cube of beef with a meat fork and gently place in hot oil. (Avoid over-crowding the fondue pot or the oil temperature will drop and meat will not cook properly.)
Cook until beef is brown and reaches desired doneness, approximately 30 seconds for rare, 45 seconds for medium and 1 minutes for well done.
When cooked, remove forks from oil and blot excess oil from meat on paper towels. Transfer meat cubes to plate. (It is recommended not to eat with actual cooking forks as the tines will be extremely hot.)
Serve with a variety of sauces.
* Place fondue pot on top of a cutting board or protective, heat resistant mat or tray to protect surface from oil splatters.
* Make certain pot rests on a level surface.
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