Beef Fondue (Fondue Bourguignonne)

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Tender, thinly-sliced pieces of beef are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.
Recipe By: The Fine Art of Fondue
  • PrepN/A |
  • TotalN/A |
  • Serves6 - 8


    • 3 pound piece boneless beef sirloin or tenderloin
    • Butter
    • More Dipping Sauces


Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking.  (Meat can be marinated, try this recipe for Sesame Soy Marinade for Beef Fondue)

Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer).  Heat the oil/butter on the stove until is about 360 degrees. If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color. 

Set the fondue pot on the stand over a moderately high direct heat and maintain the heat. 

To Serve:
Each guest spears a cube of beef with a fondue fork, holds in in the hot oil until cooked to the desired doneness usually 1 to 3 minutes. Dip in one of the sauces included on this page.

Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco

Combine all the ingredients, mix well and chill.

Ready To Use Fondue
Imported directly from Switzerland Swiss Knight ready-to-serve fondue is great to keep on hand for those quick appetizer emergencies or impromptu fondue parties.  Still made with the traditional ingredients, Swiss Emmentaler and Guryere cheese, white wine, Kirsch brandy. 

Additional Notes

Cooking oil (canola or other vegetable oil)
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