Beef Fondue   

Ingredients:
2 - 2 1/2 pound boneless beef sirloin or tenderloin
Melted butter and salad oil (equal amounts of each)
Dipping sauce and butters

Directions:
With this recipe your guests will be actually cooking the beef in the fondue pot, and then dipping in sauces arranged around the table.
Cut the meat into bit-sized cubes. Pour the melted butter and salad oil into your fondue pot or electric frying pan to a depth of 1 1/2 to 2 inches. Heat just below the smoking point (about 425 degrees in an electric frying pan). Each guest spears a cube of meat with a fork and holds it in the heated butter-oil until cooked, about 1-2 minutes. When cooked, they dip the beef in one of the sauces.
 

Sauces
Teriyaki Sauce
A-1 Steak sauce
Horseradish
Toasted Onion Butter:Combine 1 tsp toasted dried onions, 1/4 tsp salt and 1/4 tsp Worcestershire sauce and 1/2 cup softened butter. Let stand several hours to blend flavors.
Blue Cheese Butter:Mix 1 package (4 oz.) blue cheese with 1/2 cup softened butter. Let stand several hours to blend flavors.
Mustard Butter:Mix 1/4 cup prepared mustard and 1/2 cup softened butter. Let stand to blend flavors.