Serves 8

4 pounds beef tenderloin

Salt and fresh-ground black pepper, to taste

1 pound small white button mushrooms

5–6 cups peanut oil

2 cups Béarnaise sauce

2 cups tomato-basil sauce

• Cut tenderloin into 1-inch cubes. Sprinkle lightly with salt and pepper and place in 1 or 2 serving bowls. Keep chilled until ready to serve. Wash mushrooms and place in bowls.

• Add oil to 1 or more fondue pots, making each pot no more than ⅓ full. Heat oil to 325ºF–350ºF.

• Guests should skewer beef cubes with fondue forks and deep fry in oil for 2–3 minutes, depending on desired level of doneness. Mushrooms should be dipped just long enough to heat through.

• Spoon Béarnaise and tomato sauces into individual bowls for dipping.

Make a Classic Béarnaise

Place one stick of softened butter, 4 egg yolks, and 4 tablespoons tarragon vinegar in the top of a double boiler. Whisk over simmering water until butter is melted and ingredients are well combined. Add another stick of butter, 1 tablespoon at a time, whisking until each addition is melted and mixture is thick. Whisk in a few tablespoons of chopped fresh herbs and serve immediately.