This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.
Martha Stewart Living, February 2006
- 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
- 1 Roasted Vegetables (http://www.marthastewart.com/286354/roasted-vegetables)
- 1 Spicy-Sweet Chili Sauce (http://www.marthastewart.com/286345/spicy-sweet-chili-sauce)
- 1 Chimichurri Sauce (http://www.marthastewart.com/286344/chimichurri-sauce)
- 1 Horseradish-Mustard Sauce (http://www.marthastewart.com/286350/horseradish-mustard-sauce)
- Store-bought Vidalia onion-fig sauce or barbecue sauce
- 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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