Fondue Bourguignon

Fondue Bourguignon
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 1:20 Total Time


Add all
  • 1 lb
    (450 g)

    bourguignon beef cubes

  • enough peanut oil

  • marinade:

  • 2 Tbsp.
    (30 mL)

    soy sauce

  • 1/2 cup
    (125 mL)

    red wine

  • 1

    clove garlic, crushed

  • 1

    dry shallot, finely chopped.


In a glass bowl, combine all marinade ingredients.

Add beef cubes and marinate refrigerated 1 hour .

Heat oil to 375°F (190°C).

Remove meat from marinade.

Prick meat and fry 1 to 2 minutes.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007