- ¾ cup sour cream
- 2 tablespoons prepared horseradish
- 1 whole scallion, white and green parts, finely chopped
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Vegetable shortening, for deep-frying
- 2 pounds beef tenderloin, well trimmed, cut into ¾-inch cubes
- To make the horseradish sauce, combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. (The sauce can be prepared up to 1 day ahead, covered and refrigerated. Serve at room temperature.) Makes about 1 cup.
- Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375°F. Transfer the pot to a fondue burner with a high flame.
- Allow guests to cook their meat to their own taste. Serve with the horseradish sauce, along with any additional sauces.