Tender, thinly-sliced beef pieces cooked in a combination of butter and cooking oil then dipped in a flavorful sauce.
Trim the fat from the mean, then cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. Meat can be marinated.
Fill a metal fondue pot about half full with half oil/half butter combination (you can use pure oil as well). Heat the oil and butter mixture on the stove until 350 degrees. If you added butter heat it slowly until the butter becomes bubbling and the mixture gets slightly golden.
Set the fondue pot on the stand over a moderately high direct heat, maintain the heat.
Each guest spears a cube of beef with a fondue fork, holds it in the hot oil until cooked to the desired doneness (usually from 1 to 3 minutes). Dip in the sauce described later on this page.
Combine all the ingredients, mix well and chill.