Beef Fondue

A few weeks ago, I made cheese fondue for the first time in many years and loved it (see Family Fondue)! But I also have fond memories of eating beef fondue as a child, so I found some recipes and gave it a try. Two thumbs way up! Part of it is just that I like the fondue experience itself--sitting around a table with family or friends and chatting while you cook your food and eat it. But the fondue itself is very tasty. The meal seemed to be a hit with everyone. Two changes I may make the next time I do this. First, I think I may marinate half of the meat and leave the other half unmarinated, so that the flavors of the sauces come out more. Second, I'd like to try cooking the meat in broth rather than vegetable oil. Vegetable oil is the tradition I grew up with, but I presume it is less healthy than broth, and the oil spattered a little every now and then. Anyway, you should give this try. Definitely worth it and fun idea for a family or small group of guests.

3/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 garlic cloves, minced
5 pounds beef tenderloin, cut into 1-inch cubes (I used 5 sirloin steaks instead of the tenderloin because the tenderloin was so expensive)

Combine soy sauce, Worcestershire sauce, and garlic. Put the mixture in a large resealable plastic bag, and add the cubed beef. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.

Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375�. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces listed below (I also included a small bowl of A-1 steak sauce as a fourth option), though we ended up with way more sauce than we needed. So I'd consider limiting the number of sauces to two or three. Yield: 16 servings.

Horseradish Sauce
1 cup (8 ounces) sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped onion
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Meanwhile, in a small bowl, combine the horseradish sauce ingredients. Cover and refrigerate sauces until serving.

Garlic Butter
2 cloves garlic, chopped
1 teaspoon chives, chopped
1/2 cup butter, softened

Combine ingredients and chill,

Green Goddess Dip
8 ounces cream cheese, cubed
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.