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FrenchBread
Bourguignon Oil Fondue
Tender beef cubes sizzle in hot oil at your table, creating an interactive feast where everyone cooks their own bites to golden perfection. Dip each morsel into creamy mustard mayo or pair it with buttery potatoes and earthy mushrooms for a luxurious fondue experience. Perfect for dinner parties where you want guests involved and impressed without spending all evening in the kitchen.
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Instructions
- 1
Pat beef cubes completely dry and season generously with salt and pepper. Let them come to room temperature for 20 minutes.
- 2
Prepare garlic herb butter by mixing softened butter with minced garlic and fresh herbs. Set aside.
- 3
Make Burgundy sauce by combining red wine, tomato paste, and Worcestershire sauce in a small saucepan. Simmer until reduced by half, then whisk in cream. Keep warm.
- 4
Prepare Dijon aioli by whisking together mayonnaise and Dijon mustard. Season with salt and pepper.
- 5
Heat oil in fondue pot to 375°F (190°C). Test temperature with a small piece of bread—it should sizzle immediately and brown in 30 seconds.
- 6
Arrange beef cubes on a large platter alongside boiled potatoes, sautéed mushrooms, bread slices, cornichons, and pearl onions.
- 7
Place prepared sauces in small bowls around the fondue pot.
- 8
Provide fondue forks for each guest to cook beef cubes in hot oil for 1–2 minutes for medium-rare, or longer for desired doneness.
- 9
Serve immediately with accompaniments and sauces, allowing guests to dip cooked beef and vegetables as desired.
- 10
Monitor oil temperature throughout the meal and adjust heat as needed to maintain proper cooking temperature.
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