Fondue Bourguignonne

By á-46

fondue

Ingredients

• Recipe courtesy of Emeril Lagasse
• 8 ounces beef tenderloin, cut into small cubes or may use chicken
• vegetable oil
• 1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream

Preparation

Step 1

Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees).

While oil is heating, cut beef and/or chicken, toss with olive oil, and season with salt and pepper.

Arrange sauces in individual dipping bowls or plates.

Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added.

Spear meat, on long forks, place in pot and cook 20 to 30 seconds until crispy.

Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.