Fondue Bourguignonne
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, steak
fillet |
|
| For sauce | |||
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 14 | ounces |
tomatoes, canned
chopped |
|
| 2 | tablespoons |
tomato purée (passata)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
parsley leaves
fresh fine, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, steak
fillet |
|
| For sauce | |||
| 15 | ml |
vegetable oil
|
|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 404.6 | ml/g |
tomatoes, canned
chopped |
|
| 3E+1 | ml |
tomato purée (passata)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
parsley leaves
fresh fine, chopped |
|
Directions
To make tomato sauce, heat oil in a saucepan, add shallots and cook gently until soft.
Stir in garlic, tomatoes with their juice and tomato puree.
Season, bring to the boil.
Reduce heat and simmer, uncovered for 30 minutes or until sauce has reduced and thickened.
Stir in parsley and serve hot or cold.
Cut the steak into 1 inch cubes and put in serving dish.
Meat is then cooked in fondue and dipped in sauce.
