Oriental Beef Fondue

2 1/2 pounds filet mignon or any other tender cut

5 cups beef broth

salt and pepper to taste 1 egg yolk

1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paper like. 2. Slice beef as thin as possible. I use an electric slicer.

3. Transfer slices to a plate

.4. If you're doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill 5 To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork, cooks it in the broth and dips it into one of the sauces. 4.At the end the broth is served with an egg yolk