How to Make a Fondue Bourguignonne

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is leaner and less expensive than tenderloin.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

dipping sauces

🥗Healthier: yogurt-based sauces

💰Cheaper: homemade sauces

Yogurt-based sauces are lower in calories, while homemade sauces can save costs.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost and have a longer shelf life.

Cut beef tenderloin into bite-sized cubes and season with salt and black pepper.

Prepare a variety of dipping sauces and arrange them on a platter.

Heat vegetable oil in a fondue pot over medium heat until it reaches 350°F.

Skewer beef cubes onto fondue forks or skewers.

Carefully dip the skewered beef into the hot oil, cooking for 1-2 minutes until browned.

Remove the beef from the oil and allow excess oil to drip off.

Serve the cooked beef with dipping sauces and sides like bread, pickles, and vegetables.

Encourage guests to cook their own beef to their desired doneness.

Provide additional skewers for dipping and cooking more meat.

Enjoy the communal experience of fondue, sharing stories and laughter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens