Fondue Bourguignonne

Instructions

1. Prepare the beef
   Cut the beef tenderloin into 1-inch cubes, removing any excess fat or sinew. Pat dry with paper towels and refrigerate until ready to serve.
2. Make the tartar sauce
   In a small bowl, combine the mayonnaise, Dijon mustard, minced cornichons, and capers. Stir well to combine. Cover and refrigerate until serving time.
3. Prepare the horseradish sauce
   Mix the sour cream with the freshly grated horseradish in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
4. Make the cocktail sauce
   In another small bowl, combine the tomato sauce, Worcestershire sauce, and hot sauce. Stir well and refrigerate until serving time.
5. Heat the oil
   Pour the vegetable or peanut oil into a fondue pot to about 2/3 full. Heat the oil to approximately 375°F (190°C). If using an electric fondue pot, set it to the highest temperature.
6. Set the table
   Arrange the beef cubes on a serving platter. Place the dipping sauces in small bowls around the fondue pot. Provide each guest with a fondue fork and a dinner plate.
7. Cook and serve
   Instruct guests to spear a piece of beef with their fondue fork and submerge it in the hot oil for about 30-60 seconds until cooked to their desired level of doneness. Then dip the cooked beef in their preferred sauce before eating.