1 pound beef tenderloin, cut into 1" cubes Peanut oil 1 teaspoon salt
For wine sauce: 1/4 cup onion, chopped 1 clove garlic, minced 1 Tablespoon unsalted butter 1 Tablespoon cornstarch 1/4 teaspoon salt 1/2 cup dry red wine 1/2 cup water 1/3 cup gf catsup 1/4 cup demi glace or gf beef broth
For wine sauce: Melt butter in a small saucepan over medium heat. Add onion and garlic and cook for 1 minute. Add cornstarch and salt. Stir in wine, water, catsup and demi-glace or beef broth. Cook and stir until bubbly and thickened.
Let beef cubes come to room temperature. Heat enough peanut oil in a fondue pot so that the pot is half full over medium high heat. Add salt, which will prevent splattereng. When oil reaches 425 degrees, transfer the pot to the table over sterno. Cook beef in hot oil with fondue forks and dip in wine sauce.