Fondue Bourguignonne with a Twist

Ingredients

• 500g (1.1 lb) beef tenderloin, cut into bite-sized cubes 500g (1.1 lb) beef tenderloin, cut into bite-sized cubes
• 500g (1.1 lb) boneless chicken breast, cut into bite-sized cubes 500g (1.1 lb) boneless chicken breast, cut into bite-sized cubes
• 500g (1.1 lb) large shrimp, peeled and deveined 500g (1.1 lb) large shrimp, peeled and deveined
• For the marinade: For the marinade:
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• For the dipping sauces: For the dipping sauces:
• Spicy Sriracha Mayo: Spicy Sriracha Mayo:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce 2 tablespoons Sriracha sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon honey 1 teaspoon honey
• Tangy BBQ Sauce: Tangy BBQ Sauce:
• 1/2 cup ketchup 1/2 cup ketchup
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Creamy Garlic Parmesan: Creamy Garlic Parmesan:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Zesty Chimichurri: Zesty Chimichurri:
• 1 cup fresh parsley leaves, finely chopped 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped 1/4 cup fresh cilantro leaves, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil or beef broth for cooking Vegetable oil or beef broth for cooking
• Assorted vegetables for dipping (e.g., cherry tomatoes, mushrooms, bell peppers) Assorted vegetables for dipping (e.g., cherry tomatoes, mushrooms, bell peppers)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients and mix well.
2. 2.
   Divide the beef, chicken, and shrimp into separate bowls.
3. 3.
   Pour the marinade over each bowl of meat, ensuring they are well coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
4. 4.
   Meanwhile, prepare the dipping sauces by combining the ingredients for each sauce in separate bowls. Mix well and refrigerate until ready to serve.
5. 5.
   Heat the vegetable oil or beef broth in a fondue pot or a large pot over a portable burner.
6. 6.
   Place the assorted vegetables on a platter for dipping.
7. 7.
   Thread the marinated meat onto skewers, separating the different types of meat.
8. 8.
   Carefully place the skewers into the hot oil or broth and cook until the meat is cooked to your desired level of doneness (approximately 2-3 minutes for beef and chicken, and 1-2 minutes for shrimp).
9. 9.
   Dip the cooked meat into the various dipping sauces and enjoy!

Treat your ingredients with care...

• Beef tenderloin — For the best results, choose a high-quality cut of beef tenderloin with marbling for tenderness and flavor.
• Shrimp — Ensure the shrimp is peeled and deveined before marinating to save time during the cooking process.
• Dipping sauces — Feel free to adjust the spice levels of the sauces according to your preference.

Tips & Tricks

• Partially freeze the meat before cutting it into bite-sized cubes for easier handling.
• Use long skewers to ensure the meat stays secure while cooking.
• Experiment with different vegetables for dipping, such as zucchini or asparagus.
• If using hot oil for cooking, exercise caution and keep a fire extinguisher nearby.
• To keep the dipping sauces cool during the meal, place them in small bowls nested in a larger bowl filled with ice.

Serving advice

Serve the Fondue Bourguignonne with a variety of dipping sauces, assorted vegetables, and a side of crusty bread or cooked potatoes. Encourage guests to cook their own meat and enjoy the interactive experience.

Presentation advice

Present the Fondue Bourguignonne in a fondue pot or a large pot with a portable burner in the center of the table. Arrange the skewers of marinated meat on a platter, surrounded by the assortment of colorful vegetables. Place the dipping sauces in small bowls alongside the meat and vegetables for easy access.