I have enjoyed beef fondues in Alsace, as well as Savoy and Paris. but Fondue Bourguignonne is how the dish is known.

Best to use a stainless steel fondue pot so that the oil can get really hot and seal the meat.

Ingredients - for 4 people

• 2.2 lb (1kg) sirloin, cut in 3cm cubes
• 2 pints (1 litre) of ground nut oil
• Salt and Pepper to taste

Heat up the oil in a stainless steel or cast iron fondue pot.

When hot, light the fondue heater

Oil should be very hot when transferred to the heater, in order to seal the meat

Serve with sauces such as mayonnaise or béarnaise sauce (homemade is best!), and a green leaf salad with French vinaigrette.

NB Should take approximately 3 mins for the meat cubes to cook once dipped in the oil on the end of the fondue forks.