Classic Beef and Lamb Fondue

Vegetable shortening for deep-frying
1 lb Beef tenderloin; well-trimmed, cut into 3/4-inch cubes
1 lb Boneless leg of lamb; well-trimmed, cut into 3/4-inch cubes

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 degrees. Transfer the pot to a fondue burner with a high flame.

Allow guests to cook their meat to their own taste. Serve with aioli, Roquefort mayonnaise and roasted red pepper and almond sauce.

Yield: 4 to 6 servings

*Aioli: Mix 1 cup mayonnaise with 1 garlic clove, crushed through a press. Roquefort Mayonnaise: Mix 1/2 cup mayonnaise, 1/2 cup sour cream, 3 ounces crumbled Roquefort, and 1/4 teaspoon freshly ground pepper.

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