Fondue Bourguignonne

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Ingredients

• 800 g beef rump
• 1 litre peanut oil

Steps

1. Place the meat on plates. Heat the oil in a fondue pot on the stove to 175 °C then place on the hot burner. Important: The oil must never be smoking hot. Place the pieces of meat on a skewer, fry in the oil and eat with sauces of your choice.