FONDUE BOURGUIGNONNE

Fondue Bourguignonne image

Provided by twinb272

Categories Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs steak fillets
1 tablespoon oil
2 shallots, finely chopped
1 garlic clove, crushed
14 ounces chopped tomatoes
2 tablespoons tomato puree (paste)
salt and pepper
1 tablespoon chopped fresh parsley

Steps:

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 oil 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.

Nutrition Facts : Calories 835.2, Fat 66.1, SaturatedFat 24.6, Cholesterol 172.4, Sodium 147.4, Carbohydrate 6.6, Fiber 1.4, Sugar 3, Protein 50.9