Fondue Bourguignonne

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A classic fondue-party centrepiece: hot oil, tender beef and plenty of sauces make this version lively, convivial and wonderfully old-school.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Neutral frying oil – 1.5 litre
• Beef sirloin, cubed – 700 g
• Mushrooms – 250 g
• Bell pepper chunks – 2 peppers
• Baguette – 1
• Garlic mayonnaise – for serving
• Cocktail sauce – for serving

Method

Slice the meat, fish or vegetables into thin bite-size pieces so they cook quickly in the hot broth or oil. Arrange them on platters and keep any raw items chilled until serving.
Pour the oil into a sturdy fondue pot and heat it until a bread cube sizzles immediately into a fondue pot or deep pan and bring it to a gentle simmer. Taste the liquid and adjust the salt, acidity or spice before it goes to the table.
Set the pot over the burner and keep the heat steady so the liquid stays hot but does not boil violently. Give everyone fondue forks or small strainers for safe cooking.
Cook the pieces in small batches until just done; delicate seafood only needs a minute or two, while beef or chicken may need a little longer. Use small portions so the oil temperature stays stable, and never overcrowd the pot.
Serve the cooked pieces straight away with bread, rice, potatoes or dipping sauces, and keep topping up the broth if it reduces too far.