Beef Tenderloin and Blender Bearnaise Fondue

• 4 tenderloin steaks, trimmed and cut into two inch cubes
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup white wine
• 1/4 cup tarragon vinegar
• 1 tablespoon fresh tarragon, leaves only, minced
• 1 tablespoon shallots, minced
• 3 egg yolks
• 1/4 teaspoon kosher salt
• 3/4 cup butter
• additional fresh tarragon, for garnish

1. Toss steak cubes, garlic powder, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper in gallon sized sealable plastic bag, seal and toss to coat steak cubes.
2. In a medium saucepan over medium heat, combine white wine, vinegar, tarragon and shallots. Bring to a simmer and cook until most of the liquid has evaporated (until you have about 1 cup of liquid). Remove from heat.
3. In blender, combine shallot mixture, egg yolks and 1/4 teaspoon kosher salt. Blend. (Wait to add the melted butter until just before serving.) Melt butter and stream hot butter through the top opening of the blender, shielding with a paper towel square to reduce splattering. Blend until thickened and transfer to serving pitchers to set on table for guests to use to drizzle Bearnaise over cooked tenderloin.
4. Heat canola oil in saucepan over medium heat until simmering.
5. Carefully transfer hot oil to fondue pot and set over canned fuel. Light canned fuel to keep oil hot.
6. Arrange seasoned steak on a small platter for guests to skewer and cook in the fondue pot. If the oil is simmering, it will only take a few minutes to cook.
7. Add a simple salad and a warm sliced baguette, if you'd like.

Enjoy!