Ingredients

2 pounds fillet steak
Vegetable oil
Curried Chutney Sauce, recipe follows
Bearnaise Sauce, recipe follows
Barbecue Sauce, recipe follows

Directions

Cut the steak into 3/4-inch
cubes and arrange on platter. Fill a fondue pot half full with vegetable oil. Heat on
stove and transfer to burner. To serve, the meat is picked up with fondue fork and
immersed into hot oil until cooked to desired doneness. Once cooked, the meat is dipped
into accompanying sauces.

Ingredients

Curried Chutney Sauce:
1/2 cup plain yogurt, drained in cheesecloth
1/2 cup mayonnaise

1/2 cup mango chutney, drained and chopped
1 teaspoon fresh lime juice
2 teaspoons toasted curry powder
2 tablespoons minced red onion
1/4 teaspoon cayenne toasted

Directions

Combine all ingredients in a
food processor and pulse 2 or 3 times. Adjust seasoning. Chill the sauce, covered, for at
least 2 hours and up to 3 days. Transfer the sauce to a serving dish.
Yield: 1 1/2 cups

Ingredients

Bearnaise Sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon minced shallots
1 tablespoon dried tarragon
3 egg yolks
Salt and pepper
1/2 pound (2 sticks) unsalted butter, melted in saucepan
2 tablespoons minced fresh tarragon

Directions

In a small saucepan

combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until
reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.
In the top of a double boiler or a heatproof bowl, whisk the egg yolks until they become
thick and sticky. Whisk in the reduced vinegar mixture, salt, and pepper. Place the pan or
bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about
2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water
to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened
enough when you can see the bottom of the pan between strokes and mixture forms a light
cream on the wires of the whip.
While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so
at a time whisking thoroughly to incorporate before adding more butter. As the mixture
begins to thicken and become creamy, the butter can be added more rapidly. Do not add the
milk solids at the bottom of the melted butter.
Season the sauce, to taste, with fresh tarragon, salt, and pepper. To keep the sauce warm,
set the pan or bowl in lukewarm water or in a thermos.
Yield: 1 to 1 1/2 cups

Ingredients

Barbecue sauce:

1 tablespoon vegetable oil
3 tablespoons onion, finely minced
1 garlic clove, finely minced
2 cups chili sauce
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon dark brown sugar
1 teaspoon lemon juice
2 tablespoons water
Pinch red pepper flakes
Salt

Directions

In a medium saucepan heat oil. Add onions and garlic and
saute until softened. Add rest of the ingredients and cook at a simmer for about 15
minutes. Thin out with water if necessary.
Yield: 2 cups

Directions

Wine Suggestions: White Wines: Fendant;
Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled