Fondue Bourguignonne

 classic Fondue Bourguignonne recipe — the traditional beef-in-hot-oil fondue. Rich, social, and perfect for gatherings.

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Fondue Bourguignonne

Serves: 4

Prep Time: 20 minutes

Cook Time: At the table

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🥩 Ingredients

For the meat

• 800 g beef tenderloin or sirloin, cut into 2–3 cm cubes

• Salt & pepper (lightly season just before serving)

For the cooking oil

• 3 cups (750 ml) neutral oil with high smoke point:

  • Peanut oil, canola, grapeseed, or sunflower

• 1–2 garlic cloves (optional, lightly crushed)

Suggested dipping sauces

1. Classic Garlic Aioli

• ½ cup mayonnaise

• 1 garlic clove, minced

• 1 tsp lemon juice

• Salt & pepper

2. Mustard Cream Sauce

• ½ cup sour cream or Greek yogurt

• 1 tbsp Dijon mustard

• 1 tsp honey

3. Herb Butter Sauce

• 4 tbsp softened butter

• 1 tsp minced parsley

• 1 tsp minced chives

• A few drops of lemon juice

4. Curry Mayo (traditional Swiss)

• ½ cup mayonnaise

• 1 tsp curry powder

• 1 tsp lemon juice

Optional sides

• Cubed bread

• Small boiled potatoes

• Pickles

• Fresh salad

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🍲 Instructions

1. Prep the meat

• Cut beef into uniform cubes.

• Pat dry so the oil doesn’t splatter.

• Keep chilled until ready to serve.

2. Heat the oil

• Fill the fondue pot ½–⅔ full with oil.

• Heat on the stove to 180°C (350°F).

• Add garlic optionally for aroma.

• Transfer the pot carefully to its stand with a stable burner below.

3. At the table

• Each person spears a cube of meat on a fondue fork.

• Cook in the hot oil for 45–90 seconds, depending on preferred doneness.

  • 45 sec = medium rare

  • 60–75 sec = medium

  • 90+ sec = well done

• Dip into sauces and enjoy!

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🔥 Safety Tips

• Never overfill the pot with oil.

• Keep a trivet under the fondue set.

• Do not use water near hot oil.

• Use a steady, alcohol-based or gel burner—avoid open flames near loose sleeves or napkins.

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⭐ Variation Options

• Fondue “Océane”: Replace beef with shrimp or firm fish cubes (monkfish, tuna).

• Fondue “Forestière”: Add mushrooms and herb sauces.

• Switch the oil for broth (Fondue Chinoise) for a lighter, healthier version.

OTHER RECIPES

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)
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Direction
Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. 

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

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

Arrange sauces in individual dipping bowls or plates.

 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. 

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

Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish. Enjoy !

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