Ingredients
- 800 g sirloin of beef
- 250 g pineapple pulp
- 250 g ripe San Marzano tomatoes
- 50 g dried tomatoes in oil
- 3 egg yolks
- an egg
- a Golden apple
- a shallot
- a lemon
- black olives
- mustard
- Pine nuts
- basil
- fennel
- chives
- mint
- White wine vinegar
- curry
- dry chili
- extra virgin olive oil
- peanut or sunflower oil
- salt
- sugar
For the summer fondue bourguignonne recipe, prepare a basic mayonnaise
for all three sauces: mix 3 yolks and the egg with a teaspoon of mustard, 2 tablespoons of vinegar. Blend with a hand blender, adding 420 g of peanut oil.
For the shallot sauce: add the chopped shallot and lemon juice to 120 g of mayonnaise and mix well; then add a few strands of chopped chives (alternatively, try a few leaves of sorrel).
For the herb sauce: blend 15 basil leaves, 10 mint leaves, 30 g of extra virgin olive oil and mix everything with 120 g of mayonnaise.
For the olive sauce: chop a tablespoon of pitted black olives and mix with 120 g of mayonnaise.
For the tomato sauce: blanch the San Marzano tomatoes in boiling water, peel them, cut them into wedges and remove the seeds. Blend them with the dried tomatoes in oil and 2 tablespoons of extra virgin olive oil with an immersion blender; season with salt, add a pinch of red pepper, a few tufts of chopped fennel and chopped basil leaves.
For the pineapple sauce: dice the pineapple pulp and the apple, peeled. Cook them for about 20 minutes with a teaspoon of chopped pine nuts, a hint of curry, a pinch of sugar and a drizzle of extra virgin olive oil.
For the meat: cut the meat into pieces of about 15-20 g each (about 2 cm per side). Cook for 2 minutes by immersing them in the fondue pan filled with hot peanut oil. Complete them with the sauces.
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