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Fondue Bourgiugnonne

Small pieces of meat are fried at the table and then dipped into a quick-to-make creamy horseradish sauce. 

2 pounds beef tenderloin, cut into 1/2 to 1-inch cubes 
3 cups vegetable oil* 
salt 
pepper

1/2 cup sour cream 
1/2 cup mayonnaise 
2 Tablespoons horseradish 
2 teaspoons fresh lemon juice 
1/4 teaspoon salt 
1/8 teaspoon freshly ground pepper

(1.) To make the sauce, combine the sour cream, mayonnaise,  horseradish, lemon juice, salt and pepper in a bowl. Set aside. Makes  about 1 cup of sauce. 

(2.) In a fondue pot over medium-high heat, heat the oil until it registers 375°F on a deep-frying thermometer. 

(3.) Transfer the pot to a fondue burner with a high flame. 

(4.) Have guests skewer the beef with a fondue fork, and season with salt and pepper, if desired. Allow guests to cook the meat to their liking - 1 minute for rare, 2 minutes for medium-rare, 3 to 4 minutes for well-done. Serve with the horseradish sauce. 

* For a healthier version, replace the oil with a beef broth. 

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4 - 6