Recipes for the Web

Barrington Software Incorporated

Fondue Bourguignonne

It is best to heat the oil on the stovetop before bringing the fondue pot to the table. The oil needs to

reach a temperature of 375°F.

1 Tbs. freshly grated or prepared horseradish

Juice of 1 lemon

Pinch of cayenne pepper

1 cup sour cream

Salt and freshly ground black pepper, to taste

4 cups vegetable oil, such as canola or olive oil

3 lb. beef tenderloin, trimmed and cut into 1/2

to 1-inch cubes

In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt

and black pepper until blended. Refrigerate the horseradish sauce until ready to serve.

In a fondue pot over medium-high heat, warm the oil until it registers 375ºF on a deep-frying

thermometer, or until a cube of bread dropped into the oil browns evenly in 20 to 30 seconds.

Using pot holders, carefully place the fondue pot with the hot oil on the stand and keep warm

according to the manufacturer’s instructions. Set the fondue pot on the table.

For each guest, provide a plate of beef, a fondue fork, another plate for eating and a small dish to

season the beef before cooking.

Instruct each guest to skewer a piece of beef onto the fondue fork and then season the beef with

salt and black pepper. Submerge the beef in the hot oil and cook just until the exterior is golden

brown, about 1 minute for rare to medium-rare, 2 to 3 minutes for medium to well-done. (Be sure to

remove the beef from the hot fork before eating.) Serve the horseradish sauce alongside. Serves 6.

Adapted from The Fondue Cookbook (Hamlyn, 1999).

From Williams-Sonoma

www.cooken.com

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