Classic Beef Fondue with Sour Cream and Horseradish Sauce

• 3/4 cup sour cream
• 2 tablespoons prepared horseradish
• 1 whole scallion, white and green parts, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Vegetable shortening, for deep-frying
• 2 pounds beef tenderloin, well trimmed, cut into 3/4-inch cubes

1. To make the horseradish sauce, combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl.
2. Cover and let stand at room temperature for 1 hour for the flavors to blend.
3. (The sauce can be prepared up to 1 day ahead, covered and refrigerated.
4. Serve at room temperature.)
5. Makes about 1 cup.
6. Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides.
7. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375F.
8. Transfer the pot to a fondue burner with a high flame.
9. Allow guests to cook their meat to their own taste.
10. Serve with the horseradish sauce, along with any additional sauces.

sour cream, horseradish, scallion, lemon juice, salt, freshly ground pepper, vegetable shortening, beef tenderloin

Taken from www.cookstr.com/recipes/classic-beef-fondue-with-sour-cream-and-horseradish-sauce (may not work)