Why settle for one sauce when you can have three? They’re deceivingly simple and pretty delicious, and appeal to the inner over-achiever in us all.

Yield: 6–8 servings

Add oils to a fondue pot, and heat until it registers 365˚F on a candy thermometer. (Make sure pot is only half full, so oil doesn’t splatter when beef is being cooked.)

Add meat to a serving bowl, and coat lightly with a bit of olive oil. Mix well. Season with salt and pepper.

Using long metal fondue forks skewered with meat, guests cook individual pieces in hot oil. Beef should be submersed in oil for 15–20 seconds, then dipped in any of the three sauces.