Burgundy Fondue

2 Reviews
100% would make this recipe again

Cubes of raw beef cooked in a pot of hot oil, then dipped into various savoury sauces.

Even if "Fondue bourguignonne" is named after Burgundy in France, the origin of this meal is not French but Swiss.

This recipe is incompatible with your food profile

Ingredients

600 g bourguignonne fondue beef cubes, or filet
190 mL Mayonnaise Sauce 2 tbsp
1 clove garlic
1 tbsp ketchup 16 g
1/4 tsp Worcestershire sauce 1.25 mL
1/3 cup Italian parsley, fresh 26 g
1/2 tsp Dijon mustard 3 g
1/2 tbsp pickled onions 5 g
1 tsp capers 3 g
2 cups peanut oil 500 mL

Before you start

A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate to let the cooked meat cool down a bit before dipping into the sauces.

You will need an oil with very high "smoke point", such as grape seed, canola, sunflower, or peanut.

Method

  1. Let the meat stand for about 1 h at room temperature.
  2. Meanwhile, prepare the Mayonnaise Sauce. Portion out to 3 bowl to prepare 3 sauces that will be served on the side with the meat.
  3. For the white "aioli" sauce: Blanch the garlic 1 minute, then press it and mix it with the mayonnaise of the first bowl. Set aside.
  4. For the red sauce: Mix the mayonnaise of the second bowl with the ketchup and Worcestershire sauce. Set aside.
  5. For the green sauce: Using a food processor, mix together the remaining mayonnaise with the parsley, mustard, onions, and capers. Set aside.
  6. Heat the oil in a pot over the stovetop, then put it on top of the burner in the centre of the table. The oil should not be smoking (less than 190°C/375°F) but should keep hot during the meal. It is not necessary to put too much oil in the pot, but just enough to cover the meat.
  7. To serve, each guest spears one of the meat pieces with a dipping fork, immerses it briefly in the oil until cooked to their liking, then dips it into the sauces as desired.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

540

Fat

43 g

67 %

Saturated 6 g
+ Trans 0.5 g

32 %

Cholesterol

100 mg

Sodium

140 mg

6 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

2 g

Protein

34 g

Vitamin A

12 %

Vitamin C

12 %

Calcium

2 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6
Source of  :
Copper, Folacin, Magnesium, Omega-3, Omega-6, Vitamin A, Vitamin B1, Vitamin C, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 8
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.