Recipe - Peppered Beef Dip

1 One half pound Beef sirloin
One fourth cup Freshly ground black pepper
Parsley sprigs
2 qt Peanut oil for frying
Dipping sauces

Trim excess fat & gristle from beef; cut in 1inch cubes. Crush each side
of each cube into pepper, then place beef cubes in serving bowl & garnish
with parsley. Refreigerate until ready to cook. To serve, heat oil to 375
in fondue pot, chafing dish or any electric pan, such as a wok or frying
pan. Let guests spear meat on fondue forks & cook in hot oil until done as
desired, then dunk in dipping sauces. Makes 6 servings. Some suggested
dipping sauces are anchovy butter, mustard mayonnaise and bearnaise,
barbecue or dilled horseradishsour cream sauce.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.