Classic Fondue Bourguignonne (Beef Cooked in Hot Oil)

Set up the fondue pot securely at the center of the table, using an alcohol or electric burner according to manufacturer instructions.

Prepare the meat by cutting it into evenly sized, finger-width pieces (about 2–3 cm long) to ensure consistent cooking.

Pour the oil into the fondue pot, filling it no more than halfway. Heat until very hot but not smoking.

Using a wooden fondue fork, spear a piece of meat and carefully lower it into the hot oil.

Cook the meat for 30 seconds to 2 minutes, depending on thickness and desired doneness.

Remove the meat from the oil, let excess oil drip off briefly, then dip into your chosen sauce and enjoy immediately.

Continue cooking and eating throughout the meal, reheating the oil gently if needed.