Fondue Bourguignonne

Fondue Bourguignonne Recipe - French Beef Dish with Bay Leaf and Garlic

Region / culture: France | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Fondue Bourguignonne is a classic French dish that involves cooking cubes of beef in hot oil at the table. It is a fun and interactive way to enjoy a meal with friends and family.

History

The origins of Fondue Bourguignonne can be traced back to the Burgundy region of France. It is said to have been popularized in the 1950s as a way to showcase the high-quality beef that the region is known for.

Ingredients

1 bay leaf
1 clove of garlic
2 lb (907 g) filet of beef
1 pt (473 ml) oil (for frying)

How to prepare

Prepare the meat by trimming away any fat and cutting it into 2.5 cm (1 inch) cubes.
Dry the meat on kitchen paper and divide it between four or five small dishes.
Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
Test the oil by dropping a small cube of bread into it - it should turn brown in less than a minute.
If the oil is too hot and smoking, allow it to cool slightly.
Carefully transfer the fondue pan to its lighted spirit stove to keep it hot.
Drop in the bay leaf and garlic for extra flavoring.
Each person cooks their cubes of meat in the oil until they are done to their individual taste.
Transfer the meat from the fondue fork onto an eating fork and dip it into a sauce.
Offer a selection of sauces to dip the meat, such as curry sauce, garlic mayonnaise, pepper sauce, and mustard sauce.

Variations

Substitute the beef with chicken, pork, or seafood for a different flavor.
Add herbs and spices to the oil for extra flavor.
Use different dipping sauces such as barbecue sauce or tzatziki.

Cooking Tips & Tricks

Make sure to trim any excess fat from the beef before cutting it into cubes.

- Use a high-quality oil with a high smoke point for frying the meat.

- Test the oil temperature before cooking the meat by dropping a small cube of bread into it.

- Offer a variety of dipping sauces to enhance the flavor of the cooked meat.

Serving Suggestions

Serve Fondue Bourguignonne with a side of crispy French fries, a fresh green salad, and a glass of red wine for a complete meal.

Cooking Techniques

Make sure to cut the meat into uniform cubes for even cooking.

- Monitor the oil temperature closely to prevent it from getting too hot.

Ingredient Substitutions

Use vegetable oil or peanut oil as a substitute for the frying oil.

- Use sirloin or ribeye steak as a substitute for filet of beef.

Make Ahead Tips

Prepare the dipping sauces and cut the meat into cubes ahead of time to save time on the day of serving.

Presentation Ideas

Serve Fondue Bourguignonne in a traditional fondue pot with individual fondue forks for each guest. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair Fondue Bourguignonne with a side of crusty bread, roasted vegetables, and a light salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover meat in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan or in the oven until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 0g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Alergens

Contains: None

Summary

Fondue Bourguignonne is a high-protein dish with moderate amounts of fat and calories. It is a great option for those looking for a satisfying and indulgent meal.

Summary

Fondue Bourguignonne is a delicious and interactive dish that is perfect for entertaining or special occasions. With a few simple ingredients and some basic cooking techniques, you can create a memorable meal that will impress your guests. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered the recipe for Fondue Bourguignonne. It was many years ago, during a trip to France with my dear friend Marie. We had heard about this traditional dish from the Burgundy region and just knew we had to try it for ourselves.

We arrived in a quaint little village nestled in the heart of Burgundy and were immediately taken in by the charming atmosphere. The cobblestone streets, the cozy cafes, and the smell of delicious food wafting through the air all combined to create a sense of magic that I will never forget.

One evening, as we wandered through the village square, we stumbled upon a small, family-owned restaurant that seemed to radiate warmth and hospitality. We decided to dine there and were greeted by the owner, a friendly older woman who welcomed us with open arms.

As we perused the menu, our eyes landed on the Fondue Bourguignonne and we knew we had found our meal. The owner noticed our interest and came over to our table, a twinkle in her eye as she began to tell us about the dish.

She explained that Fondue Bourguignonne was a traditional French dish where diners cooked small pieces of meat in hot oil at the table. She told us that the dish had been passed down through her family for generations and that she was proud to continue the tradition in her restaurant.

Marie and I were captivated by her story and eagerly ordered the Fondue Bourguignonne. As the owner brought out the steaming pot of oil and the platter of meat, we couldn't contain our excitement. We dipped the pieces of meat into the hot oil, savoring the sizzling sound and the delicious aroma that filled the air.

The meal was a revelation. The tender, juicy meat paired perfectly with the rich, savory dipping sauces that accompanied it. Each bite was a burst of flavor that left us craving more.

As we finished our meal, the owner approached our table once again, a knowing smile on her face. She handed us a handwritten recipe for the Fondue Bourguignonne, a gift from her to us. She explained that she believed in sharing the joy of good food with others and wanted us to be able to recreate the dish at home.

I was touched by her generosity and vowed to learn how to make the Fondue Bourguignonne myself. When I returned home, I set to work mastering the recipe, experimenting with different cuts of meat, seasonings, and dipping sauces until I had perfected my own version of the dish.

Over the years, I have shared the recipe with friends and family, passing down the tradition just as the owner of that little village restaurant had done for us. Each time I make the Fondue Bourguignonne, I am transported back to that magical evening in Burgundy, surrounded by good food, good company, and a sense of warmth and hospitality that will always stay with me.

And so, the recipe for Fondue Bourguignonne has become a cherished part of my culinary repertoire, a reminder of the power of good food to bring people together and create lasting memories. I am grateful for the experience that led me to discover this dish and for the joy it continues to bring to my loved ones and me. Bon appétit!