Beef Tenderloin Fondue
- canola oil
- 1 1/2 lbs.
- trimmed beef tenderloin, cut into 3/4" cubes (3 cups)
- butters and sauces for dipping, see below
Whip together 1 stick softened butter with 1 Tbl. fresh chopped parsley and 1 minced garlic clove. Makes a 1/2 cup.
Drain one 2-ounce can anchovies; place into mixer with 1 stick soft butter, 2 Tbl. olive oil, 1/2 tsp. paprika and an 1/8 tsp. pepper. Mix til smooth. Makes 1 cup.
Combine 1 cup sour cream, 3 Tbl. drained prepared horseradish, 1/4 tsp. salt and a dash of paprika. Chill. Makes 1 1/4 cups.
Mix one 8 oz. can tomato sauce, 1/3 cup A-1 Steak Sauce, 2 Tbl. brown sugar, 2 Tbl. canola oil and salt & pepper to taste. Bring to a boil in very small pan on stove, or dish in microwave. Stir well. Serve hot. Makes 1 1/2 cups.