Jörg’s Fondue Bourgignonne

Wash the meat under running water, dry it and cut it into bite-sized slices or cubes.

Stir the olive oil (1) with the garlic cloves crushed with salt. Stir the olive oil (2) with the herbs de Provence and the remaining oil with the tarragon.

Coat the lamb fillet with the garlic oil and keep it ready. Coat the beef fillet with the herbs de Provence and the pork or veal fillet with tarragon oil and keep it ready.

Peel the onions and cut them into bite-sized cubes. Clean the carrots and cut them into fine slices.

Arrange all the ingredients decoratively and bring to the table with the different sauces.

Heat the oil or vegetable fat and cook the meat and vegetables in it.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

Related Recipes:

Veal Saddle with Grain Crust and BertramGrain crust Sunflower seeds to and mix with breadcrumbs. Meat Season meat with salt and pepper. Fry quickly in... Pasta with Smoked Meat and TarragonFor the pasta with smoked meat and tarragon, cook the pasta in salted boiling water according to package... Poulet Au Vinaigre Vinegar ChickenPasta dishes are just always delicious! 1. carve the chicken into eight parts: 2 halved legs each, 2 wings and... Salad From Pot-Au-Feu LeftoversCut the leftover pot-au-feu meat into small cubes. Cut the carrots into slices. Peel and chop the shallot... Sautéed Breton Red Mullet with Peppers and Green Asparagus SpearsScale red mullet, cut fins into small pieces, gut, rinse and fillet. Season fillets on both sides with salt... Rabbit with Tarragon SauceA bean recipe for every taste: Per person 3098 J / 740 calories. There is no closed season for wild rabbit... Fine Bresso Roulade DuoFor the Bresso roulade duo, wash the zucchini and cut lengthwise into fine strips. Season with salt and pepper... Fillet WellingtonPreparation Soak morels. Tie beef tenderloin center without head and tip Season with salt and pepper and sear... Kraaser Goat Cheese in Strudel Leaf with Baked Tomatoes and Eggplant PureeArugula pesto: Roughly chop the washed and dabbed dry arugula and parsley leaves and finely blend with garlic... Stuffed Pita BreadCut meat into small narrow strips. Season with paprika, salt, pepper and herbs de Provence. Peel garlic clove...