Best Bourguignon Fondue

Cooking for a crowd? This traditional French dish is an excellent entrée for a dinner party -- and can either be served as an appetizer or as the main dish. Your guests will have no beef with this fondue!

Best Bourguignon Fondue


For 4 people

  • 32 ounce(s) steak fillets
  • 1 tablespoon(s) oil
  • 2 tablespoon(s) shallots, finely chopped
  • 1 garlic clove. crushed
  • 1 3/4 cup(s) chopped tomatoes
  • 2 tablespoon(s) tomato puree (paste)
  • 1 dash(es) salt
  • 1 dash(es) pepper


To make the tomato sauce, heat the oil in a saucepan and add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree. Season with salt and pepper bring to the oil then reduce heat and simmer uncovered for about 30 minutes or until sauce has reduced and thickened. Stir in the parsley and serve hot or cold. Cut the steak into 1-inch cubes and put into a serving dish. Each person spears a cube of meat with a fondue fork and immerses the meat in the hot oil to fry. The meat cube is cooked according to individual taste.
Ready in 45 min

Nutrition facts

  • Kcal: 445.68 kcal
  • Fibers (g): 2.26g
  • Sodium (mg): 688.65mg
  • Carbs: 11.87g
  • Fat: 17.43g
  • Saturated fat (g): 4.48g
  • Proteins: 61.4g