Freeze beef 3 to 4 or hours until very firm, so you can slice it
paper like. Slice beef as thin as possible. Transfer slices to a plate. If
you're doing it before hand, arrange sliced beef in layers separated by Saran
Wrap. Chill. 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. At the end, the broth is served with an egg yolk.