Remove all fat and tendons from meat. Cut into 1-inch cubes. Place meat on a platter sprinkle lightly with salt and pepper.
Place a mixture of 2 parts oil to 1 part clarified butter (or use all peanut oil) in a fondue pot to a depth of 2 inches. Place fondue pot over medium-high heat until oil mixture is hot enough to brown a cube of bread. Transfer pot carefully to the stand in the center of the table. Light the alcohol burner or canned cooking heat keep oil hot. If necessary, return pot to range top for more heat.
Spear cubes of meat with a fondue fork place in hot oil and cook until meat is desired doneness. Transfer to a dinner fork and dip in fondue sauce of your choice.
* If less tender cuts of meat are used, sprinkle with unseasoned tenderizer.
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