1 qt. canola oil
4 cloves garlic
1 sprig fresh thyme
2 lb. beef tenderloin, cubed
Desired sauces, such as Béarnaise, Dark Beer, and/or Sweet Mustard Sauce

In a medium saucepan heat oil, garlic, and thyme over medium-high heat about 5 minutes or until garlic begins to sizzle. Remove from heat; remove garlic cloves and thyme with a spoon. Carefully transfer hot oil to a fondue pot. If using a manual pot, place on a burner and heat through. If using an electric fondue pot, heat oil to 325°. Spear meat with fondue forks and submerge in hot oil; cook meat to desired doneness, about 1 1/2 to 2 minutes per piece. Remove meat from forks before eating; serve with desired sauces. Makes 6 to 8 servings.

Parslied Potatoes
2 lb. red new potatoes
2 Tbsp. butter
1/4 tsp. salt
1/8–1/4 tsp. pepper
Paprika
Sprigs of fresh Italian parsley

Scrub potatoes thoroughly with a stiff brush to prepare them for this tasty potato recipe. Cut potatoes in quarters. In a large saucepan cook potatoes in a small amount of boiling, lightly salted water 15 to 20 minutes or until tender; drain. Add the butter, salt, and pepper. Toss gently to coat. Transfer to a serving bowl. Dust with paprika and top with Italian parsley. Makes 6 servings.

Broiled Tomatoes
3–4 vine-ripened tomatoes
Salt and ground black pepper
1/4 cup shredded Emmentaler cheese (1 oz.)
1/4 cup shredded Gruyère cheese (1 oz.)
1/2–1 tsp. dried Italian seasoning

Cut tomatoes in half crosswise. Place tomatoes, cut side up, on the rack of an unheated broiler pan. Sprinkle with salt and pepper. Broil 3 to 4 inches from the heat for 5 to 8 minutes or until tomatoes are soft. Top with shredded cheese and sprinkle with Italian seasoning. Let stand a few minutes to allow cheese to melt. Makes 6 to 8 servings.

Béarnaise Sauce
3 Tbsp. red wine vinegar
2 Tbsp. snipped fresh tarragon
1 tsp. finely chopped shallot
4 beaten egg yolks
1 Tbsp. water
1/2 cup butter, cut into thirds and softened
1/4 tsp. snipped fresh tarragon
1/4 tsp. snipped fresh chervil
Salt and pepper to taste

1. In a small saucepan combine vinegar, 2 tablespoons tarragon, and shallot. Bring to boil; boil, uncovered, about 2 minutes or until reduced by about half.

2. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir for 1 to 2 minutes more or until sauce is thickened. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Strain sauce. Stir in 1/4 teaspoon tarragon and chervil. Season to taste with salt and pepper. Makes about 1 cup sauce.

Dark Beer Sauce
1 1/4 cups reduced-sodium beef broth
3/4 cup Spaten Optimator doppelbock beer*
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped celery
2 tsp. tomato paste
3 Tbsp. butter, softened
1 Tbsp. all-purpose flour
1/2 tsp. caraway seed, finely crushed
1/4 tsp. dried marjoram, crushed

In a medium saucepan combine broth, beer, onion, celery, and tomato paste. Bring just to boiling; reduce heat. Simmer, uncovered, skimming surface often with a spoon, for 25 to 30 minutes or until reduced to 1 cup. Strain sauce, discarding solids.

With a fork, stir together butter, flour, caraway, and marjoram. Stir butter mixture into beer mixture, 1 teaspoon at a time, stirring constantly. Continue cooking and stirring until mixture is slightly thickened; cook and stir for 1 minute more. Makes about 1 cup sauce.

*Tip: Spaten Optimator Doppelbock is reddish amber in color with a great malt aroma. Dopplebock means “double bock” and, although it isn’t double in strength, it is stronger than traditional bock.

Sweet Mustard Sauce
2 Tbsp. butter
1/4 cup finely chopped onion
2 Tbsp. all-purpose flour
1 Tbsp. sweet whole-grain beer mustard
1 tsp. dried marjoram, crushed
1/4 tsp. Salt
Dash ground white pepper
Dash freshly grated nutmeg
1 cup milk

In a small saucepan melt butter. Add onions. Cook over medium heat until onions are tender but not brown. Stir in flour, mustard, marjoram, salt, pepper, and nutmeg. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Makes about 1 cup sauce.