Fondue Bourguignonne from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 159) by Jean Anderson and Elaine Hanna

  • beef tenderloin
  • cooking oil

  • EYB Comments

    Can substitute beef sirloin for beef tenderloin, and clarified butter for cooking oil. See recipe for cooking oil suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mustard sauce; Aurore sauce; Brown curry sauce; Diable sauce; Madeira sauce; Béarnaise sauce; Sour cream-horseradish sauce; Smitane sauce; Teriyaki sauce; Cumberland sauce; Rémoulade dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef sirloin for beef tenderloin, and clarified butter for cooking oil. See recipe for cooking oil suggestions.

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