Filet Mignon and Shrimp Fondue

• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 green onion (white part only), finely chopped
• 1/4 teaspoon fines herbes or herbs of Provence
• 1 pound filet mignon or other beef steak, such as sirloin or tenderloin, cut into 1-inch pieces
• Canola or peanut oil for the fondue pot
• 1 pound medium raw shrimp, peeled and deveined
• Basil Pesto
• Horseradish-Sour Cream Sauce
• Sour Cream-Dill Sauce
• Chile-Peanut Sauce
• and/or Tomato Cocktail Sauce

1. To prepare the marinade: In a small bowl, stir together the lemon juice, olive oil, garlic, green onion, and herbs, Put the beef into a resealable bag, pour in the marinade, and marinate, sealed, in the refrigerator for 1 to 2 hours, Bring to room temperature before cooking.
2. Fill a metal fondue pot one-third full with oil and heat the oil to 375F, or until a cube of bread browns in 30 seconds, Drain the meat, pat dry; and set out with the shrimp and 2 to 4 of the sauces.
3. With fondue forks or heat-proof chopsticks, cook the meat until medium-rare, about 2 minutes, and cook the shrimp until it turns pink, 1 to 2 minutes Dip into the sauces.

freshly squeezed lemon juice, olive oil, garlic, green onion, fines herbes, filet, peanut oil, shrimp, basil, horseradish, sour cream, chilepeanut sauce

Taken from www.cookstr.com/recipes/filet-mignon-and-shrimp-fondue (may not work)