Instructions: Trim excess fat & gristle from beef; cut in 1-inch cubes. Crush each side of each cube into pepper, then place beef cubes in serving bowl & garnish with parsley. Refreigerate until ready to cook. To serve, heat oil to 375 in fondue pot, chafing dish or any electric pan, such as a wok or frying pan. Let guests spear meat on fondue forks & cook in hot oil until done as desired, then dunk in dipping sauces.

Makes 6 servings. Some suggested
dipping sauces are anchovy butter, mustard mayonnaise and bearnaise, barbecue or dilled horseradish-sour cream sauce.

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