Fondue Bourguignonne

Description
This is the traditional meat fondue using good quality steak. However, mixed meat fondues are also popular. Small sausages, bacon rolls, pork, chicken and liver can be included-but do make sure they are cooked through thoroughly. The meat and sauces can be prepared a day in advance, and can be served with jacket potatoes, french bread and salads.



Ingredients

 * 1 	   bay leaf
 * 1 	clove garlic
 * 2 	lbs filet of beef
 * 1 	pint oil (for frying)

Directions
Prepare the meat; trim away any fat and cut into 2. 5 cm (1-inch) cubes. Dry the meat on kitchen paper and divide between four or five small dishes. Heat the oil in the fondue pot to the correct temperature of 190°C/375°F. Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute. If the oil is too hot and smoking, allow it to cool slightly. Carefully transfer the fondue pan to its lighted spirit stove to keep hot. Drop in the bay leaf and garlic, for extra flavouring. Each person cooks the cubes of meat, in the oil until done to the individual's taste. Transfer the meat from the fondue fork onto an eating fork and dip into a sauce. Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.