|Trimmed beef tenderloin||1 1⁄2 Pound, cut into 3/4 inch cubes to make 3 cups|
|Butter||2 Tablespoon (For Dipping)|
|Sauce||2 Tablespoon (For Dipping)|
|Salad oil||2 Tablespoon|
Pour salad oil in beef fondue cooker or deep chafing dish to depth of about 1 1/2 inches.
Place over direct heat on range and bring to 425° or just below smoking point.
Then take to table and place over heating unit.
Have beef cubes at room temperature in serving bowl.
Set out small bowls of several of the butters and sauces.
Each guest spears beef cube with fork, then holds it in hot oil until done as desired.
He then dips it in a sauce on his plate.