Fondue bourguignonne recipe
1kg (2 lb) fillet steak
1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley
To make the tomato sauce heat the oil in a saucepan add the shallots and cook
gently until soft. Stir in the garlic tomatoes with their juice and tomato puree
(paste). Season with salt and pepper bring to the boil then reduce heat and simmer
uncovered for about 30 mins or until sauce has reduced and thickened. Stir in the
parsley and serve hot or cold. Cut the steak into 1inch 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.
(Serves 4-6)
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