Beef Fondue and Dipping Sauces

Beef Fondue and Dipping Sauces

Ingredients

AÏOLI DIP

• 1/2 cup mayonnaise
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• 1/4 teaspoon salt

CURRY DIP

• 3/4 cup mayonnaise
• 1 teaspoon lemon juice
• 2 teaspoons curry powder
• 1/8 teaspoon ground ginger

HORSERADISH SAUCE

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard

STEAK SAUCE

• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic salt

FONDUE

• 1 quart (4 cups) peanut oil
• 1 (3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes
• 1 (8-oz.) pkg. fresh whole mushrooms

Method
1To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.
2To prepare curry dip, in small bowl, combine all ingredients; blend well.
3To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.
4To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.
5At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.
6Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces Enjoy it!