Ingredients
AÏOLI DIP
1/2
cup mayonnaise
1
large garlic clove, minced
3
tablespoons olive oil
1/4
teaspoon salt
CURRY DIP
3/4
cup mayonnaise
1
teaspoon lemon juice
2
teaspoons curry powder
1/8
teaspoon ground ginger
HORSERADISH SAUCE
1/3
cup mayonnaise
1/3
cup sour cream
1
tablespoon prepared horseradish
1
tablespoon Dijon mustard
STEAK SAUCE
1/2
cup ketchup
2
tablespoons Worcestershire sauce
1/2
teaspoon garlic salt
FONDUE
1
quart (4 cups) peanut oil
1
(3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes
1
(8-oz.) pkg. fresh whole mushrooms
Preparation
To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.
To prepare curry dip, in small bowl, combine all ingredients; blend well.
To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.
To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.
At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.
Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces.
