Fondue Bourguignonne

Name: Fondue Bourguignonne
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cayenne toasted; 473 milliliters chili sauce; 2 teaspoons toasted curry powder; 1 Tbsp dark brown sugar; 1 Tbsp dried tarragon; 1 teaspoon dry mustard; 59 milliliters dry white wine; 3 egg yolks; 2 Tbsps minced fresh tarragon; 1 garlic clove, finely minced; 1 teaspoon lemon juice; 1 teaspoon fresh lime juice; 118 milliliters mango chutney, drained and chopped; 118 milliliters mayonnaise; 3 Tbsps onion, finely minced; 118 milliliters plain yogurt, drained in cheesecloth; 2 Tbsps minced red onion; 1 pinch Pinch red pepper flakes; 6 servings Salt; 6 servings Salt and pepper; 1 Tbsp minced shallots; 907 grams fillet steak; 227 grams (2 sticks) unsalted butter, melted in saucepan; 1 Tbsp vegetable oil; 6 servings Vegetable oil; 2 Tbsps water; 59 milliliters white wine vinegar; 1 Tbsp Worcestershire sauce

Fondue Bourguignonne might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 37g of protein, 86g of fat, and a total of 1106 calories. From preparation to the plate, this recipe takes around 1 hour and 12 minutes. A mixture of cayenne, brown sugar, fillet steak, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Cut the steak into 3/4-inch cubes and arrange on platter. Fill a fondue pot half full with vegetable oil.

Ingredients you will need

Vegetable Oil

Steak

Equipment you will use

Pot

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.;

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Stove

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.

Ingredients you will need

Seasoning