Fondue Bourguignonne

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1893
FAT
574%
CHOL
105%
SOD
12%

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Ingredients for 6 servings

1 Tbs. freshly grated or prepared horseradish

Juice of 1 lemon

Pinch of cayenne pepper

1 cup sour cream

Salt and freshly ground black pepper, to taste

4 cups vegetable oil, such as canola or olive oil

3 lb. beef tenderloin, trimmed and cut into 1/2 &nbsp to 1-inch cubes

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