Spicy Beef Bourguignonne
Encourage guests to season their meat in the ground white pepper before dipping it into the Curried Yogurt.
INGREDIENTS | SERVES 4
- 1¾ pounds flank sirloin steak
- ¾ cup freshly ground white pepper
- 1 sprig tarragon, finely minced
- 5 cups oil, or as needed
- Curried Yogurt
Cut the meat into cubes approximately ¾ inch thick. Mix with the minced tarragon and set aside.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table and set up the burner. Set out the ground white pepper and Curried Yogurt in small bowls for dipping. Add other condiments such as horseradish, pickles, and onions as desired.
Use dipping forks to spear the beef cubes. Cook briefly in the hot oil and then dip into the seasoning and/or sauce.