Fondue Bourguignonne

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 pound fillet steak
  • ½ pound butter
  • ¼ pint

Method

Dice raw meat into bite-size pieces, cutting off all bits of fat or gristle. Combine butter and oil in fondue cooker or chafing dish, and keep it simmering gently in centre of table. Dip each beef cube in hot fat with a fork, and cook to taste. Flavour by dipping cooked beef into the sauce of your choice.

Individual bowls of two or more of the following sauces should be served as