Fondue Bourguignon  

This is a fondue that could be called "Fondue Feast" since it is another meal in itself. You will need:

Peanut oil (cooks hot and doesn't smoke)

Assortment of sauces and condiments

Guests, served with an empty and long handled fork, help themselves to the raw steak when has been cut into bite size chunks (about 1 inch square). Condiments and sauces are passes and guests serve themselves oo the ones of their choice.

By this time the oil in the fondue pot is boiling gently. Each guest spears one piece of steak and holds it in the boiling oil until done to his preference. The steak morsel is then dunked into one or more of the sauces.

Some of the "side dishes" are:

Mustard mayonnaise

Sour cream and horseradish sauce

Prepared meat sauce

Chutney Ketchup

butter

garlic sauce

Tiny pearl onions

Tomato relish

Dill pickles

Sour gherkins

Minced Bermuda onions

A bottle of good red wine, the pot bubbling in the middle of the table, the sauces in colorful display in he candlelight, and a hungry group of steak lovers; the perfect recipe for a delectable and different
dinner. You may also substitute beef for boneless chicken chunks, veal or seafood.