Fondue Bourguignon (Meat Fondue)

	2 lbs beef filet		1 bunch of carrots
	3 cups oil		1 head of celery
	1 garlic clove		1 medium size zucchini
	1 lemon		1/2 cauliflower

SIDES:
Pickles and dipping sauces of your choice

Clean the vegetables. Cut them up as you like. Squeeze lemon juice over them. Cut the meat into 1-inch cubes. Arrange meat, vegetables and sides on the table. Preheat oil in the fondue pot on the stove. Transfer onto the fondue rechaud to keep oil hot. Each guest spears a piece of meat or vegetable and dips it into the oil to cook. Once food is cooked, use sauces for dipping.

Serves 6