1 1/4 pounds beef loin tenderloin
Peanut Oil for frying
Garnish:  Parsley sprigs, watercress or lettuce
 
Accompaniments:

Sauces, (see Beef Fondue Sauces)
French Bread
Green Salad

Cut tenderloin into 1/2 inch cubes. Arrange on
4 individual plates, garnishing meat with parsley
and watercress or lettuce.

Fill a fondue pot 1/2 full of oil. Heat oil to 375-degrees F.
(190C) or until a 1 inch bread cube turns golden brown
in 50 seconds.

Provide each person with a plate of cubed meat, a fondue
fork for spearing and cooking meat, and a knife and fork
for eating the meat.

Each person cooks his or her own steak in hot oil to
desired doneness.

Provide a selection of dipping sauces, a basket of hot
French bread and a green salad.

Makes 4 servings