Trim fat from 2 lbs. beef tenderloin, tenderloin tip or boneless beef sirloin. Cut meat into 1" cubes; arrange on lettuce or parsley lined serving plates. Prepare sauces (below). Cover meat and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.
In metal fondue pot, heat salad oil (2") to 375F (1" bread cube will brown in 1 minute); transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of the oil.
Spear cubes of meat with fondue forks and place in hot oil. Cook until crusty on outside, juicy and done on inside. Transfer meat to dinner forks and dip into sauces.
Blue Cheese Sauce:
Mix 1/2 cup soft butter, 2 tbsp. crumbled blue cheese, 2 tsp. prepared mustard and 1/8 tsp. garlic powder. Serve at room temperature.
About 1/2 cup.
Garlic Butter Sauce:
Beat 1/2 cup soft butter until fluffy; stir in 1 tbsp snipped parsley and 1 clove garlic, crushed. Serve at room temperature.
Makes 1/2 cup.