|Trimmed beef tenderloin||3⁄4 Pound, cut in 3/4 inch cubes|
Heat oil in saucepan to 425Â° on range (do not let oil smoke).
Pour oil into fondue cooker to no more than 1/2 capacity or to depth of about 2 inches.
Place over canned heat or alco hol burner.
Have beef cubes at room temperature in serving bowl.
Set out small bowls of several or all of the sauces in the menu.
Spear beef cube on fondue fork and hold in hot oil till cooked to desired doneness.
Transfer cooked beef to dinner fork and dip in one of the sauces on plate.