BEEF AND CHICKEN FONDUE

BEEF AND CHICKEN FONDUE

BEEF AND CHICKEN FONDUE (Oil Fondue / Fondue Bourguignonne + Poultry)

Serves: 4

Prep Time: 25 minutes

Cooking: Done at the table

🥩🍗 Ingredients

Meat

400 g beef sirloin or tenderloin, cut into 2–3 cm cubes
400 g chicken breast or thighs, cut into 2–3 cm cubes
Salt & pepper (light seasoning)

Cooking Oil

3–4 cups (700–900 ml) neutral high-heat oil:
- peanut, canola, sunflower, or grapeseed
1–2 garlic cloves, lightly crushed (optional for aroma)

🍶 Suggested Dipping Sauces

1. Garlic Aioli

½ cup mayonnaise
1 garlic clove minced
1 tsp lemon juice

2. Honey Mustard

¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp honey

3. Curry Mayo (Classic Fondue Sauce)

½ cup mayo
1 tsp curry powder
1 tsp lemon juice

4. Sweet Chili Yogurt

½ cup Greek yogurt
2 tbsp sweet chili sauce

5. Herb Butter

4 tbsp softened butter
Parsley + chives + lemon

You can offer 3–5 sauces depending on your table size.

🥔🍞 Side Suggestions

French bread cubes
Small boiled potatoes
Pickles / gherkins
Fresh salad
Light sautéed vegetables or raw veggie platter

🍲 Instructions

1. Prep the meats

Cut beef and chicken into uniform cubes.
Pat very dry to avoid oil splatter.
Keep chicken separated from beef (avoid cross-contamination).

2. Heat the oil

Fill fondue pot half to two-thirds full.
Heat the oil on the stove to 180°C / 350°F.
Add smashed garlic cloves for fragrance (optional).
Transfer the pot to the table on its burner.

3. At the table

Each person spears a piece of meat on a fondue fork.
Cook in the oil:
- Beef: 45–90 seconds (depending on doneness)
- Chicken: 2–3 minutes (must be fully cooked)
Remove the meat to your plate, and dip into sauces.

🔥 Important Safety Tips

Never put wet food in hot oil.
Keep raw chicken forks separate from eating utensils.
Make sure pot is stable on a heat-proof stand.
Do not leave flame unattended.
Keep children away from the fondue pot.

⭐ Optional Variations

Use broth instead of oil for a lighter version (Fondue Chinoise).
Add mushrooms, shrimp, or small meatballs to the platter.
Try flavored oils: rosemary, chili, lemon-garlic.

OTHER RECIPES

INGREDIENTS

Creamy Cucumber Sauce

2 packages (3 oz) cream cheese, softened
2 cups sour cream
1/4 cup milk
1 cup finely chopped peeled cucumber
2 tablespoons finely chopped onion
1/2 teaspoon salt

Fondue

1 lb boneless beef sirloin steak
1 lb boneless skinless chicken breasts

Lettuce

1 package (8-oz size) whole fresh white mushrooms
2 medium bell peppers (any color), cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
2 cups small fresh broccoli florets (about 24)
4 cans (14 oz each) chicken broth
2 cans (14 oz) beef broth
4 cloves garlic, peeled
4 teaspoons parsley flakes
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Other Purchased Dipping Sauces, if desired

Barbecue sauce
Horseradish sauce
Sweet-and-sour sauce
Teriyaki sauce

DIRECTIONS
To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping. Enjoy !

VIDEO:

Fondue Bourguignonne

Fondue Bourguignonne

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

Fondue Bourguignonne

Serves: 4

Prep Time: 20 minutes

Cook Time: At the table

🥩 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

🍲 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!

🔥 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.

⭐ 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)

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 !

VIDEO:

Mexican Beef Meatballs Fondue

Here's a delicious twist on fondue with Mexican-inspired beef meatballs:

Ingredients:

500g ground beef

1/2 cup breadcrumbs

1 egg

1/4 cup chopped onion

2 claws garlic, minced

1 tablespoon chopped fresh cilantro

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper

1 cup beef broth

1 cup shredded cheese (Monterey Jack or Cheddar work well)

1/4 cup chopped fresh tomatoes

Tortilla chips or crusty bread for dipping

Instructions:

Mix ground beef, breadcrumbs, egg, onion, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper.

Form into small meatballs and bake at 180°C (350°F) for 10-12 minutes or until cooked through.

For the fondue, combine beef broth and cheese in a pot. Heat over low heat, stirring until smooth.

Add chopped tomatoes and cooked meatballs. Serve with tortilla chips or bread.

These meatballs pack a flavorful punch with a hint of Mexican spices. Dip and enjoy!

ANOTHER nice meat fondue recipe...!
MEAT FONDUE RECIPE INGREDIENTS

125 ml (1/2 cup) Medium Salsa
250 ml (1 cup) Breadcrumbs
1 Egg, Beaten
1 Garlic Clove, crushed
45 ml (3 tbs) Fresh Cilantro, Thinly Chopped
5 ml (1 tsp) Green Onions, chopped
0.5 kg (1 lb) Lean Ground Beef
Chili Powder, to taste
Salt and Pepper, to taste
Peanut Oil

MEAT FONDUE RECIPE INSTRUCTIONS

1. First of all in a large bowl, combine all the ingredients except the oil.
2. Next is to add salt and pepper to taste.
3. Mix well.
4. And then shape into balls about 2 cm wide (1 inch). Keep the meatballs refrigerated until fondue time.
5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
6. Let your meatball cook into the hot oil for a few minutes.
7. The meatballs fondue recipe is ready to serve....hmm..nice... Enjoy it with friends !
lamb-fondue-bourguignonne

VIDEO:

Asian Teriyaki Marinade for Beef Fondue

Here's a recipe for an Asian-inspired teriyaki marinade that's perfect for beef fondue:

Ingredients:

1/2 cup soy sauce

1/4 cup sake (or substitute with water or more soy sauce)

1/4 cup mirin (sweet Japanese cooking wine)

2 tablespoons brown sugar

2 claws garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1 teaspoon rice vinegar

1/4 teaspoon black pepper

Instructions:

In a saucepan, combine soy sauce, sake, mirin, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.

Remove from heat and let cool slightly.

Add garlic, ginger, sesame oil, rice vinegar, and black pepper. Mix well.

Let the marinade cool completely before using.

Marinate thinly sliced beef (like ribeye or sirloin) for at least 30 minutes or up to 2 hours in the refrigerator.

Serve with your favorite fondue ingredients, like vegetables, noodles, or bread.

This marinade packs a sweet and savory punch that pairs perfectly with the richness of beef fondue. Enjoy!

ANOTHER great meat fondue recipe to try !
MEAT FONDUE RECIPE INGREDIENTS

1 Garlic Clove
60 ml (1/4 cup) Soy Sauce
10 ml (2 tsp) Fresh ginger, grated
15 ml (1 tbs) Peanut Oil or Other Vegetable Oil
15 ml (1 tbs) Honey
2 ml (1/2 tsp) Sugar
0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

MEAT FONDUE RECIPE INSTRUCTIONS
1. Crush the clove of garlic.
2. In a large bowl, combine all the ingredients except the beef.
3. Mix well.
4. Place your beef strips into the bowl and coat them well.
5. Let the meat soak up the marinade for at least two hours in the refrigerator.
The meat fondue recipe is ready...enjoy it !
mexican-beef-meatballs-fondue

VIDEO: