Fondue Bourguignonne

1. 1

   In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt and black pepper until blended.

2. 2

   Refrigerate the horseradish sauce until ready to serve.

3. 3

   In a fondue pot over medium-high heat, warm the oil until it registers 375 degrees F on a deep-frying thermometer, or until a cube of bread dropped into the oil browns evenly in 20 to 30 seconds.

4. 4

   Using pot holders, carefully place the fondue pot with the hot oil on the stand and keep warm according to the manufacturers instructions.

5. 5

   Set the fondue pot on the table.

6. 6

   For each guest, provide a plate of beef, a fondue fork, another plate for eating and a small dish to season the beef before cooking.

7. 7

   Instruct each guest to skewer a piece of beef onto the fondue fork and then season the beef with salt and black pepper.

8. 8

   Submerge the beef in the hot oil and cook just until the exterior is golden brown, about 1 minute for rare to medium-rare, 2 to 3 minutes for medium to well-done.

9. 9

   (Be sure to remove the beef from the hot fork before eating.)

10. 10

    Serve the horseradish sauce alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.