|Trimmed beef tenderloin||1 1⁄2 Pound, cut in 0.75 inch cubes|
|Garlic butter||1 Tablespoon|
|Anchovy butter||1 Tablespoon|
|Caper sauce||1 Teaspoon|
|Tomato steak sauce||1 Teaspoon|
|Horseradish cream||1 Teaspoon|
|Salad oil||1 Teaspoon|
Pour salad oil in a beef fondue cooker or deep chafing dish to depth of about 1 1/2 inches.
Place on range; bring to 425Â°.
Take to table; place over alcohol burner or canned heat.
Have beef cubes at room temperature in serving bowl.
Set out small bowls of several or all of the special butters and sauces.
Each guest spears a beef cube with fork, holds it in the hot oil until cooked to desired doneness, then dips it in a sauce on his plate.
When salad oil cools so meat no longer cooks briskly, heat oil again on range.