Marinated Beef Fondue 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 (8 ounces) sour cream 3 tablespoons prepared horseradish 1 tablespoon chopped onion 1 teaspoon vinegar 1/2 teaspoon salt 1/4 teaspoon pepper BARBECUE SAUCE: Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Marinated Beef Fondue cont. 1 can (8 ounces) tomato sauce 1/3 cup steak sauce 2 tablespoons brown sugar 6 to 9 cups peanut or vegetable oil 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Marinated Beef Fondue people, heat 2-3 cups oil in each pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces. Yield: 12-16 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008