Makes 8 Appetizer Servings

Creamy Garlic Dip (Recipe Follows)
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
1 pound beef tenderloin, cut into narrow strips
1 cup milk
1 large egg
2 cups vegetable oil
2 cups all purpose flour
Make Creamy Garlic Dip; cover and refrigerate. In medium bowl, combine 1 tablespoon of the Meat Magic and meat. Mix well with your hands so seasoning is evenly distributed. Reserve. In another bowl, beat milk and egg until well mixed. Reserve.

Pour oil into a 10-inch skillet over high heat. Heat 8 to 9 minutes or until oil reaches 350 degrees. While oil is heating, blend the remaining Meat Magic with flour. Coat seasoned meat strips with flour and drop into milk mixture. Remove approximately one-third of meat from milk mixture with one hand and drop into flour. Keeping the other hand dry, coat meat with flour again. Shake off excess flour and drop coated strips into hot oil in single layer. Cook, turning strips to brown evenly, 4 to 5 minutes, or until pieces are golden br own and very crisp. Remove with slotted spoon as they are done, and drain on paper towels. Repeat procedure with the remaining meat. Serve immediately with Creamy Garlic Dip.

Creamy Garlic Dip

2 teaspoons Chef Paul Prudhomme's Meat Magic
2 teaspoons minced garlic
1 tablespoon cider vinegar
1 cup mayonnaise

Mash together Meat Magic and garlic to form paste. Add vinegar and stir until blended. Blend with mayonnaise. Cover and refrigerate until ready to use.

Copyright by Chef Paul Prudhomme