Fondue Bourguignonne - Salade Verte
Burgundy beef Fondue - Lettuce
Prep'Time : 10 minutes
Cook Time : during meal
Makes: 4 Servings

French fondue bourguignonne


- 1 kilo [2.2 lbs] tender beef meat
(ideally rumpsteak or filet)

- 1 liter [2 pints] groundnut oil

- Salt, pepper

- Sauces to be made or bought (see below)

Side Dish :
- 1 big lettuce
- Dijon mustard, vinegar, olive oil, salt & pepper

This is an ideal dish for a last minute party with friends...You can prepare it in 10 minutes and hang out with your friends while meat cooks on the table !


1- Have your butcher cut the meat into big cubes (around 3 cm [11/4 in.] large, or do it with a Chef's knife (it has to be done as late as possible so that the meat stays fresh). Display the beef cubes into two separate plates which you will place on the table on each side of the Fondue set.

2- Pour the oil in the castiron fondue-dish and have it heat up on your stove ; when the oil is hot, light the fondue candle on the table and place fondue pot on it.
The oil should be very hot so that the meat can cook.

3- If you wish to make your own sauces, try these 3 simple ones, which have the same base (Mayonnaise ; Béarnaise; Sauce Ketchup):

To Prepare:in a large bowl, put 2 egg yolks and 5 teaspoons of French Dijon Mustard with salt and pepper. Mix them together and start pouring extra virgin olive oil little by little turning with a whisk; never stop turning, you have to incorporate the oil bit by bit. 25 centiliters of oil is about right (around 25 spoons / 1 cup).

Divide the Mayonnaise into 3 equal portions ; into one, add 1 teaspoon of capers and 1 French cornichon (gherkin) thinly minced (Béarnaise Sauce); into the second, add 1 or 2 spoons Ketchup and 1 spoon Whisky (Ketchup Sauce); into the third, just add a few drops of lemon juice (Classic Mayonnaise Sauce). Taste and adjust seasonings according to taste.

4- You can buy sauces as well,or simply serve an assortement of original / flavored Mustards.

Serve with a lettuce ; for a French Vinaigrette, mix in a bowl salt, pepper, and Dijon mustard (1 teaspoon) ; solwly add vinegar (2 Tspoons) and then the olive oil (6 Tspoons), always mixing.

Side Dish: beside lettuce, you can vary side dishes and serve grated carrots, oven baked or fried potatoes...