Pour oil into fondue cooker to depth of about 1 1/2-2 inches or per manufacturers suggestions for your set. Place over direct heat on stove at heat oil to 425 degrees (or just below smoking point.) Then carefully take to table or serving area and place over heating unit. Have beef cubes at room temperature in serving bowl. Set out small bowls of butters and sauces. Spear meat cubes (4 at a time, one per person) with fondue forks and cook in oil til desired doneness. Dip in butters and sauces of choice, (see below). Nice served with shrimp cocktail, broiled bacon-wrapped smoked oysters, toasty warm french bread, fruit and cheese platter, vegetable dips, beers and wines, and of course dessert! If you have a second fondue pot, try a chocolate fondue! If not, my French Silk Chocolate Pie is always appreciated!