Burgundian meat fondue
Meat fondue is a festive winter dish. The tender meat is cooked in oil and served with potato slices and vegetables. The accompaniments can be cooked in the same oil and the same oven. After the meat is cooked, it is seasoned on a plate and served with various sauces.
150–180 g of beef tenderloin cubes / roast pork / chicken breast
fillet / portion
Rapeseed oil, peanut oil, or grape seed oil for cooking
Sweet potatoes, swedes, parsnip, beetroot, various colours of
peppers, cauliflower, and/or onion
Potato wedges
Salt mill and pepper mill
Fresh tomato salsa
1 container Cherry tomatoes
1 Steak tomato
1 Red onion
2 tbsp Sun-dried tomato paste
4 Chopped Peppadew chillis
Chopped basil
1 dl Virgin olive oil
Prepared aïoli and guacamole
Arrange the fondue ingredients on flat dishes so their beautiful colours show. Cauliflower and the peppers can be left uncooked, but cook the other root crops and/or vegetable accompaniments in the oven. They can be cooked in oil or eaten raw.
Prepare the fresh tomato salsa. Slice the tomato in two and carve out the seeds. Cut the tomatoes and cherry tomatoes into small cubes. Finely chop the onion. Mix all the ingredients. Serve the fresh tomato salsa, and the aïoli and guacamole served with the fondue, in their own bowls.
Heat the oil in a steel, cast iron, or enamelled meat fondue pot that includes a lid. Always keep the lid close by in case the fat becomes overheated! Check that the oil is the right temperature using a white bread cube. When a piece of bread turns a beautiful brown in half a minute, you can start to cook the meats. Each diner cooks his or her own portion in the hot oil one piece of meat at a time, held at the end of a fondue stick.
Serve potato wedges, vegetables, and white bread with the meat
fondue and sauces.