2 tablespoons horseradish mustard or spicy brown mustard
1-1/2 pounds beef tenderloin, cut into 3/4-inch cubes
Oil for deep-fat frying
Description
In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes.
Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauce.
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