Fondue Bourguignonne

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 bay leaf
• 1 garlic clove
• 2 lbs filet of beef
• 1 pint oil (for frying)

Recipe

• 1 prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
• 2 dry the meat on kitchen paper and divide between four or five small dishes.
• 3 heat the oil in the fondue pot to the correct temperature of 190°c/375°f.
• 4 test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
• 5 if the oil is too hot and smoking, allow it to cool slightly.
• 6 carefully transfer the fondue pan to its lighted spirit stove to keep hot.
• 7 drop in the bay leaf and garlic, for extra flavouring.
• 8 each person cooks the cubes of meat, in the oil until done to the individual's taste.
• 9 transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
• 10 offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.