1- Have your butcher cut the meat into big cubes (around 3 cm [11/4 in.] large, or do it with a Chef's knife (it has to be done as late as possible so that the meat stays fresh). Display the beef cubes into two separate plates which you will place on the table on each side of the Fondue set.

2- Pour the oil in the castiron fondue-dish and have it heat up on your stove ; when the oil is hot, light the fondue candle on the table and place fondue pot on it.
The oil should be very hot so that the meat can cook.

3- If you wish to make your own sauces, try these 3 simple ones, which have the same base (Mayonnaise ; Béarnaise; Sauce Ketchup):

To Prepare:in a large bowl, put 2 egg yolks and 5 teaspoons of French Dijon Mustard with salt and pepper. Mix them together and start pouring extra virgin olive oil little by little turning with a whisk; never stop turning, you have to incorporate the oil bit by bit. 25 centiliters of oil is about right (around 25 spoons / 1 cup).

Divide the Mayonnaise into 3 equal portions ; into one, add 1 teaspoon of capers and 1 French cornichon (gherkin) thinly minced (Béarnaise Sauce); into the second, add 1 or 2 spoons Ketchup and 1 spoon Whisky (Ketchup Sauce); into the third, just add a few drops of lemon juice (Classic Mayonnaise Sauce). Taste and adjust seasonings according to taste.

4- You can buy sauces as well,or simply serve an assortement of original / flavored Mustards.