Ingredients
3/4 cup reduced-sodium soy sauce1/4 cup Worcestershire sauce2 garlic cloves, minced2-1/2 pounds beef tenderloin, cut into 1-inch cubes2-1/2 pounds pork tenderloin, cut into 1-inch cubesHORSERADISH SAUCE:1 cup sour cream3 tablespoons prepared horseradish1 tablespoon chopped onion1 teaspoon white vinegar1/2 teaspoon salt1/4 teaspoon pepperBARBECUE SAUCE:1 can (8 ounces) tomato sauce1/3 cup steak sauce2 tablespoons brown sugar6 to 9 cups peanut or canola oil
Preparation
In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally.
Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving.
Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.
