Beef Bourguignonne Fondue with Horseradish Sauce

Marsha Gardner

By
@mrdick1950

Another Classic Fondue Dish that our 1970's fondue parties weren't complete without.

We would add shrimp, whole mushrooms and other vegetables to this fondue and add additional sauces that our classic fondue plates had little wells for.


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Ingredients

HORSERADISH SAUCE

1 c
sour cream
1/3 c
prepared horseradish
1/2 tsp
lemon juice, fresh

FONDUE

2 c
peanut oil (this is important)
1/2 lb
butter, unsalted
4 lb
beef tenderloin or sirloin cut int 3/4 inch cubes
if using shrimp decrease amount of beef by the amount of shrimp
assorted vegetables, whole mushrooms, zucchinni chunks, lightly steamed whole baby onions, etc

Directions Step-By-Step

1
SAUCE:
Mix together sour cream, horseradish and lemon juice. Chill until serving time.
2
Heat oil and butter together in a fondue pot and allow guest to cook meat to their own preference: 20 seconds for rare and about 1 minute for well done.
3
Serve with sauce for dipping.

About this Recipe

Course/Dish: Beef