Owner Manual

MEAT FONDUES:
BOURGUIGNONNE AND CHINESE
Bourguignonne fondue, as well as Chinese fondue, are a hearty and copious
meal that is sure to satisfy beef lovers everywhere. But you can also use
other kinds of meats such as chicken, pork, horsemeat, duck, bison, ostrich...
let your imagination run wild and turn a simple meal into a feast.
Sauces:
There is a wide selection of sauces you can serve to complement both
Bourguignonne and Chinese fondues. It is recommended to serve at
least four different kinds of sauces. Here is a small sample:
- Bourguignonne Sauce
- Chinese Sauce
- Oriental Sauce
- Bearnaise Sauce
- Tartar Sauce
- Dijonnaise Sauce
- Chili Sauce
- Aïoli Sauce
Side Dishes:
There are several types of foods that can be served alongside your meat
of choice. Seafoods (scallops and shrimps), vegetables (potatoes, mushrooms,
broccoli, cauliflower), a nice green salad, an aromatic Basmati rice, a
crusty bread...
Beverage:
It is usually recommended to serve red wine to accompany meat. An
aromatic and supple red wine or a fruity and generous one would be a
perfect complement to a memorable meal.
Desserts:
A light dessert is recommended after such a copious meal. The fitting
conclusion to this great meal could be ice cream, sorbet or fresh fruits.
BOURGUIGNONNE FONDUE RECIPE
SERVINGS: SIX
PREPARATION TIME: 10 MINUTES
APPROXIMATELY 150 TO 225 G (¹/
³
TO ½ LB) OF MEAT PER GUEST
Despite the name Bourguignonne, this fondue is originally from Switzerland.
The intent of this fondue is to cook pieces of meat in hot oil.
Ingredients:
- 3 lb (1,36 kg) of beef tenderloin or filet
- 3 cup (750 ml) of peanut oil
(can be replaced by sunflower oil or grape seed oil)
- 1 clove of garlic
- 1 bay leaf
Preparation:
- First, cut meat into cubes.
- Put oil into fondue pot and add garlic and bay leaf.
- Heat oil over medium heat on stove.
- When oil starts to boil, remove garlic and bay leaf.
- Install the fondue pot on the fondue rack in centre of the table.
- Each guest spears one cube of meat with a fondue fork and immerses
the meat in the oil and cooks to their liking.
Bon appetit!