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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:
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

Printed from tasteofhome.com Nov 19, 2008

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Marinated Beef Fondue cont.

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°. Use fondue forks to cook meat in oil until
it reaches desired doneness. Serve with the horseradish and barbecue sauces.

Yield: 12-16 servings.