Tender beef cubes marinated in flavorful herbs and sauces, ready to be cooked at the table in hot oil or broth. Fun and interactive dining experience.
Ingredients:
3/4 cup soy sauce
1/4 cup worcestershire sauce 2 garlic cloves, minced
2 1/2 pounds beef tenderloin, cut into 1-inch cubes
2 1/2 pounds pork tenderloin, cut into 1 inch cubes horseradish sauce:
1 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped onion 1 teaspoon vinegar
1/2 teaspoon salt 1/4 teaspoon pepper barbecue sauce:
1 (8 ounce) can tomato sauce 1/3 cup steak sauce
2 tablespoons brown sugar
8 cups peanut or vegetable oil
Directions:
In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate. In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.
