Fondue bourguignonne

Preparation

1. 1

   Cut the beef into even 2-3 cm cubes: choose a tender cut (fillet or rump) since it will cook very quickly.

2. 2

   Take the meat out of the fridge 30 minutes before serving so it is at room temperature.

3. 3

   Prepare 3-4 different dipping sauces (mayonnaise, cocktail sauce, pepper sauce) and set them out in small bowls around the table.

4. 4

   Pour the oil into the fondue pot up to two-thirds full and heat it on the stove until shimmering (about 180°C, a piece of bread should brown in it in 1 minute).

5. 5

   Move the pot onto its tabletop burner, keeping the flame moderate to keep the oil hot without smoking.

6. 6

   Each guest spears a cube of meat with their fondue fork and dips it into the hot oil for 1-2 minutes depending on how they like it cooked.

7. 7

   Dip the meat in the sauces of your choice and serve with sautéed potatoes or a green salad.