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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 roasted-vegetables-0206-mla101880.jpg
Ingredients Ingredient Checklist 1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature 1 tablespoon extra-virgin olive oil 3/4 teaspoon coarse salt Freshly ground pepper Roasted Vegetables Spicy-Sweet Chili Sauce Chimichurri Sauce Horseradish-Mustard Sauce Store-bought Vidalia onion-fig sauce or barbecue sauce
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 roasted-vegetables-0206-mla101880.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
roasted-vegetables-0206-mla101880.jpg
roasted-vegetables-0206-mla101880.jpg
Ingredients
Ingredients
- 1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature 1 tablespoon extra-virgin olive oil 3/4 teaspoon coarse salt Freshly ground pepper Roasted Vegetables Spicy-Sweet Chili Sauce Chimichurri Sauce Horseradish-Mustard Sauce Store-bought Vidalia onion-fig sauce or barbecue sauce
Directions
Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don’t crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.
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All Reviews for Fondue Bourguignonne
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All Reviews for Fondue Bourguignonne
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
