Fondue Bourguignonne Recipe
Fondue Bourguignonne is fondue recipe prepared with apples and beef rump steak. Cooked with the flavors of mustard and horseradish along with fresh herbs, the Fondue Bourguignonne can be served for parties and dinner get togethers.
Ingredients
Medium onion, finely chopped 1
Large dessert apple, cored, finely chopped and sprinkled with a little tarragon vinegar 1
Large pickled gherkins, finely chopped 2
Capers, finely chopped 1 Tbs
Chopped fresh herbs 1Tbs
French mustard 4 Tbs
Prepared horseradish sauce or relish 4Tbs
Aioli sauce or mayonnaise 125ml/4floz
Fillet or rump steak 1 kg/2lb
Vegetable oil 600ml/1 pint
TOMATO SAUCE
Butter 25g/1 oz
Tomatoes, blanched, peeled and halved 3
Dried basil 1 tsp
Salt and pepper to taste
Tomato puree 2 tsp
Directions
First make the tomato sauce.
Melt the butter in a small saucepan.
Add the tomatoes, basil and seasoning and simmer for 10 minutes, stirring occasionally, or until the tomatoes have pulped.
Strain into a bowl, rubbing the tomatoes through with the back of a wooden spoon.
Stir in the tomato puree (paste).
Allow the mixture to cool completely, then transfer to a shallow serving dish.
Set aside.
Put the onion, apple, gherkins, capers, herbs, mustard, horseradish and aioli or mayonnaise in small individual serving dishes.
Cut the beef into 2 1/2cm/1 in cubes and arrange them on a large serving dish.
Heat the oil in a saucepan until it reaches 190°C (375°F) on a deep fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Carefully pour the oil into a fondue pot.
Light the spirit burner and place the fondue pot over it.
The oil is now ready for cooking the steak.
Melt the butter in a small saucepan.
Add the tomatoes, basil and seasoning and simmer for 10 minutes, stirring occasionally, or until the tomatoes have pulped.
Strain into a bowl, rubbing the tomatoes through with the back of a wooden spoon.
Stir in the tomato puree (paste).
Allow the mixture to cool completely, then transfer to a shallow serving dish.
Set aside.
Put the onion, apple, gherkins, capers, herbs, mustard, horseradish and aioli or mayonnaise in small individual serving dishes.
Cut the beef into 2 1/2cm/1 in cubes and arrange them on a large serving dish.
Heat the oil in a saucepan until it reaches 190°C (375°F) on a deep fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Carefully pour the oil into a fondue pot.
Light the spirit burner and place the fondue pot over it.
The oil is now ready for cooking the steak.
