Marinated Beef Fondue

• 3/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2 1/2 lbs beef tenderloin, cut into 1-inch cubes
• 2 1/2 lbs pork tenderloin, cut into 1-inch cubes
• HORSERADISH SAUCE
• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon chopped onion
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• BARBECUE SAUCE
• 1 (8 ounce) can tomato sauce
• 1/3 cup steak sauce
• 2 tablespoons brown sugar
• 6 -9 cups vegetable oil

1. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat.
2. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
3. Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate.
4. In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
5. Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375u0b0.
6. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.

soy sauce, worcestershire sauce, garlic, beef tenderloin, pork tenderloin, horseradish sauce, sour cream, horseradish, onion, vinegar, salt, pepper, barbecue sauce, tomato sauce, steak sauce, brown sugar, vegetable oil

Taken from www.food.com/recipe/marinated-beef-fondue-307999 (may not work)