Classic Fondue Bourguignonne

Trim all fat from meat and cut into bite sized pieces. Arrange on small plates so each guest may have his or her own.

Heat oil in a fondue pot to about 375 degrees F. Place in the center of the table over a heat source. Pieces of meat should be speared on fondue forks and cooked to taste (about 30 seconds for medium rare). Remove meat from fondue fork, season and dip into sauces as desired.

This is the basic hot oil fondue from which variations have developed.