BEEF FONDUE

FOR THE AIOLI DIP:
1/2 cup mayonnaise
1 large garlic clove -- minced
3 tablespoons olive oil
1/4 teaspoon salt
FOR THE CURRY DIP:
3/4 cup mayonnaise
1 teaspoon lemon juice
2 teaspoons curry powder
1/8 teaspoon ginger
FOR THE HORSERADISH DIP:
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
FOR THE STEAK SAUCE:
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic salt
FOR THE FONDUE:
4 cups peanut oil
3 pounds beef tenderloin, cut in 1 1/2-inch cubes
8 ounces fresh mushrooms

TO PREPARE THE AIOLI DIP:
In small bowl, combine mayonnaise and garlic; blend well. with wire whisk, beat in olive oil and salt until well blended.

TO PREPARE THE CURRY DIP:
In small bowl, combine all ingredients; blend well.

TO PREPARE THE HORSERADISH SAUCE:
In small bowl, combine all ingredients, blend well.

TO PREPARE STEAK SAUCE:
In small bowl, combine all ingredients; blend well. Cover each sauce tightly; refrigerate until serving time.

AT SERVING TIME:
Heat peanut oil in fondue pot over medium heat until oil reaches 350 degrees F. Place on warmer to maintain heat. Place beef and mushrooms on serving platters.

Pass beef and mushrooms to guests. Place 1 or 2 pieces of beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef reaches desired doneness and mushrooms are tender. Serve with dips and sauces.

Servings: 8
Source: Pillsbury Holiday Parties, December 1999