Fondue Bourguignonne

Name: Fondue Bourguignonne
Ingredients: 4 cups vegetable oil, or mix of vegetable and olive oils; 8 ounces beef tenderloin, cut into small cubes or strips; 8 ounces chicken breast, boneless and skinless, cut into small cubes or strips; 1 tablespoon olive oil; Salt and pepper; 3/4 cup ground pork; 1/2 teaspoon minced garlic; 1 teaspoon minced shallots; 1 egg yolk; 1 teaspoon mustard; 4 small red-skinned potatoes, quartered and cooked until tender; 1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

12 ingredients

9 steps

Ingredients

4 cups vegetable oil, or mix of vegetable and olive oils
8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
1 tablespoon olive oil
Salt and pepper
3/4 cup ground pork
1/2 teaspoon minced garlic
1 teaspoon minced shallots
1 egg yolk
1 teaspoon mustard
4 small red-skinned potatoes, quartered and cooked until tender
1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

Directions

1

Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees).
2

While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper.
3

Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls.
4

Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates.
5

Arrange sauces in individual dipping bowls or plates.
6

Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added.
7

Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy.
8

Remove meat from fork before eating -- fork will be burning hot.
9

You can use wooden skewers instead of long forks for cooking, if you wish.