How To Make Fondue Bourguignon

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is leaner and more affordable than tenderloin.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option with a similar smoke point.

dipping sauces

🥗Healthier: yogurt-based sauces

💰Cheaper: store-bought dressings

Yogurt-based sauces are lighter and can be made at home.

Cut 1 kg of beef tenderloin into cubes.

In a bowl, combine 2 tbsp of creme fresh, 1 tbsp of mayonnaise, 1 tsp of whole grain mustard, 1 tsp of Dijon mustard, 1 tsp of red wine vinegar, and 1 tsp of chili sauce. Season with salt and pepper and mix well with a spoon to make the mustard cream sauce.

Heat 1 L of vegetable oil in a saucepan over high heat until hot enough to cook the meat.

Carefully transfer the hot oil into a fondue pot, ensuring the fondue set is stable due to safety risks.

Season the beef cubes with salt and pepper.

Skewer a piece of beef with a fondue fork and dip it into the hot oil, cooking it to your liking.

Dip the cooked beef into the mustard cream sauce or alioli, or serve with other sauces like spicy tomato.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens