← Back to Search Results pan-frying Burgundy, French
classic-beef-fondue-with-sour-cream-and-horseradish-sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Beef fondue is the true fondue Bourguignonne, and our point of departure for all other fried fondues. Beef tenderloin is the best choice, but be sure to trim it well of all fat and membrane.

Yield : Makes 4 to 6 servings

Ingredients

Sour cream and horseradish sauce:

  • ¾ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 whole scallion, white and green parts, finely chopped
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Beef:

  • Vegetable shortening, for deep-frying
  • 2 pounds beef tenderloin, well trimmed, cut into ¾-inch cubes

Directions

1. To make the horseradish sauce, combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. (The sauce can be prepared up to 1 day ahead, covered and refrigerated. Serve at room temperature.) Makes about 1 cup.

2. Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375°F. Transfer the pot to a fondue burner with a high flame.

3. Allow guests to cook their meat to their own taste. Serve with the horseradish sauce, along with any additional sauces.


© 1998 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

484kcal (24%)
71mg (7%)
2mg (4%)
52mcg RAE (2%)
512mg
35mg
30g
1g
0g
2g
114mg (38%)
211mg (9%)
16g (79%)
39g (60%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
martin-yans-china Martin Yan's China
by Martin Yan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
mom-a-licious Mom-a-Licious
by Domenica Catelli
spice Spice
by Ana Sortun
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?