Fondue Bourguignonne Recipe - Cooking Index
Fondue Bourguignonne Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Fillet steak |
| Vegetable oil - as needed | ||
| Curried Chutney Sauce | ||
| 1/2 cup | 118ml | Plain yogurt - drained in cheeseclo |
| 1/2 cup | 118ml | Mayonnaise |
| 1/2 cup | 73g / 2.6oz | Mango chutney - drained, chopped |
| 1 teaspoon | 5ml | Fresh lime juice |
| 2 teaspoons | 10ml | Toasted curry powder |
| 2 tablespoons | 30ml | Minced red onion |
| Bearnaise Sauce | ||
| 1/4 cup | 59ml | White wine vinegar |
| 1/4 cup | 59ml | Dry white wine |
| 1 tablespoon | 15ml | Minced shallots |
| 1 tablespoon | 15ml | Dried tarragon |
| 3 | Egg yolks | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 lb | 227g / 8oz | Unsalted butter - (2 sticks) - melted in saucepan |
| 2 tablespoons | 30ml | Minced fresh tarragon |
| Barbecue Sauce | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 3 tablespoons | 45ml | Onion - finely minced |
| 1 | Garlic clove - finely minced | |
| 2 cups | 474ml | Chili sauce |
| 1 teaspoon | 5ml | Dry mustard |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 tablespoon | 15ml | Dark brown sugar |
| 1 teaspoon | 5ml | Lemon juice |
| 2 tablespoons | 30ml | Water |
| 1 | Red pepper flakes | |
| Salt - to taste |
Cut the steak into 3/4-inch cubes and arrange on platter. Fill a fondue pot half full with vegetable oil. Heat on stove and transfer to burner.
To serve, the meat is picked up with fondue fork and immersed into hot oil until cooked to desired doneness. Once cooked, the meat is dipped into accompanying sauces.
Curried Chutney Sauce: Combine all ingredients in a food processor and pulse 2 or 3 times. Adjust seasoning. Chill the sauce, covered, for at least 2 hours and up to 3 days. Transfer the sauce to a serving dish. (Makes 1 1/2 cups)
Bearnaise Sauce: In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.
In the top of a double boiler or a heatproof bowl, whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture, salt, and pepper. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.
Season the sauce, to taste, with fresh tarragon, salt, and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos. (Makes 1 to 1 1/2 cups)
Barbecue Sauce: In a medium saucepan heat oil. Add onions and garlic and saute until softened. Add rest of the ingredients and cook at a simmer for about 15 minutes. Thin out with water if necessary. (Makes 2 cups)
This recipe yields 4 to 6 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A09) - from the TV - FOOD NETWORK
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