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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%)
 

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