Fondue Bourguignonne

Total Time:
1 hr 12 min
Prep:
30 min
Inactive:
2 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2 pounds fillet steak
  • Vegetable oil
  • Curried Chutney Sauce, recipe follows
  • Bearnaise Sauce, recipe follows
  • Barbecue Sauce, recipe follows
  • Curried Chutney Sauce:
  • 1/2 cup plain yogurt, drained in cheesecloth
  • 1/2 cup mayonnaise
  • 1/2 cup mango chutney, drained and chopped
  • 1 teaspoon fresh lime juice
  • 2 teaspoons toasted curry powder
  • 2 tablespoons minced red onion
  • 1/4 teaspoon cayenne toasted
  • Bearnaise Sauce:
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 tablespoon minced shallots
  • 1 tablespoon dried tarragon
  • 3 egg yolks
  • Salt and pepper
  • 1/2 pound (2 sticks) unsalted butter, melted in saucepan
  • 2 tablespoons minced fresh tarragon
  • Barbecue sauce:
  • 1 tablespoon vegetable oil
  • 3 tablespoons onion, finely minced
  • 1 garlic clove, finely minced
  • 2 cups chili sauce
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark brown sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  • Pinch red pepper flakes
  • Salt
Directions

Cut the steak into 3/4-inch cubes and arrange on platter. Fill a fondue pot half full with vegetable oil. Heat on stove and transfer to burner. To serve, the meat is picked up with fondue fork and immersed into hot oil until cooked to desired doneness. Once cooked, the meat is dipped into accompanying sauces.

Combine all ingredients in a food processor and pulse 2 or 3 times. Adjust seasoning. Chill the sauce, covered, for at least 2 hours and up to 3 days. Transfer the sauce to a serving dish.

Yield: 1 1/2 cups

In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.

In the top of a double boiler or a heatproof bowl, whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture, salt, and pepper. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.

While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.

Season the sauce, to taste, with fresh tarragon, salt, and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.

Yield: 1 to 1 1/2 cups

In a medium saucepan heat oil. Add onions and garlic and saute until softened. Add rest of the ingredients and cook at a simmer for about 15 minutes. Thin out with water if necessary.

Yield: 2 cups

Wine Suggestions: White Wines: Fendant; Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled


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