I confess, I have no idea whether "Bourguignonne" is spelled right...
Ingredients:
3 pounds boneless beef sirloin or tenderloin
Canola or vegetable oil
Butter
Trim fat from meat and cut into bite-size pieces. Refrigerate until ready to cook.
Fill fondue pot with 50:50 mixture of cooking oil and butter. Heat slowly on stove until butter bubbles and the mixture is golden in color. Carefully transfer pot from the stove to the fondue stand, and maintain medium-high temperature.
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