Sirloin Steak & Cheddar Fondue Board

🥘 Ingredients

• Bold & Savory Steak Spice
  1 tbsp
• Dijon mustard
  2.667 tbsp
• bacon
  1 lb
• basil paste
  1 oz
• black pepper
• brie cheese
  2 unit
• butter
  2 tbsp
• cheese roux concentrate
  2 oz
• cooking oil
  4 tsp
• cream sauce base
  1 lb
• creme fraiche
  1/2 c
• demi-baguette
  2 unit
• grape tomatoes
  8 oz
• green beans
  1 lb
• herbes de Provence
  ⅔ tbsp
• pear
  2 unit
• salt
• seasoned precooked potato slices
  20 oz
• sirloin steak
  24 oz
• white cheddar cheese
  2 c

🍳 Cookware

• small bowl
• baking sheet
• large pan
• paper
• small bowl
• small pot
• whisk

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Place butter (1 TBSP for 2 servings; 2 TBSP for 4 servings) in a small bowl ; bring to room temperature. Wash and dry all produce. Trim green beans if necessary. In a separate small bowl, combine Dijon mustard and creme fraiche ; set aside.

   butter: 2 tbsp, green beans: 1 lb, Dijon mustard: 2.667 tbsp, creme fraiche: 1/2 c
2. 

   2

   Toss green beans on one side of a baking sheet with a drizzle of cooking oil , ½ tsp herbes de Provence (1 tsp for 4 servings), salt , and black pepper . Toss seasoned precooked potato slices on the empty side of the sheet with a drizzle of cooking oil, ½ tsp herbes de Provence (1 tsp for 4), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!) Roast on the top rack until the veggies are tender, ⏱️ 10 minutes to 12 minutes.

   cooking oil: 4 tsp, herbes de Provence: ⅔ tbsp, salt, black pepper, seasoned precooked potato slices: 20 oz
3. 

   3

   While the veggies roast, heat a drizzle of oil in a large pan , preferably nonstick, over medium-high heat. Add bacon in a single layer and cook, flipping occasionally and adjusting the heat if browning too quickly, until crispy, ⏱️ 6 minutes to 10 minutes. Turn off the heat; transfer the bacon to a paper -towel-lined plate. Wipe out the pan.

   bacon: 1 lb
4. 

   4

   Pat sirloin steak very dry with paper towels; season with Bold & Savory Steak Spice (all for 4 servings), salt, and pepper. Heat a drizzle of oil in the pan used for bacon over medium-high heat. Add the steak and cook to desired doneness, ⏱️ 5 minutes to 7 minutes per side. Transfer to a cutting board to rest. In a small bowl , combine room temperature butter and half the basil paste (all for 4). Once the bread is toasted, spread the basil butter on the cut sides.

   sirloin steak: 24 oz, Bold & Savory Steak Spice: 1 tbsp, basil paste: 1 oz
5. 

   5

   Meanwhile, halve demi-baguette lengthwise and toast until golden brown. Add the other half of the basil paste to the bowl with the softened butter and stir to combine. Once the baguette is toasted, spread the basil butter on the cut sides.

   demi-baguette: 2 unit
6. 

   6

   Heat cream sauce base and cheese roux concentrate in a small pot over medium-high heat until steaming and slightly bubbling, ⏱️ 1 minutes to 2 minutes. Reduce the heat to medium. Add white cheddar cheese one small handful at a time, whisking constantly with a whisk until melted. Remove from the heat. Slice the toasted baguette into 1-inch strips. Place the potatoes, green beans, bacon, grape tomatoes , pear , brie cheese , and baguette strips on a large board or platter and serve with the fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to keep the surface cool.

   cream sauce base: 1 lb, cheese roux concentrate: 2 oz, white cheddar cheese: 2 c, grape tomatoes: 8 oz, pear: 2 unit, brie cheese: 2 unit
7. 

   7

   Halve, core, and thinly slice the pear. Thinly slice the steak against the grain and place it on a plate with the mustard cream sauce. Cut the basil butter toast into 1-inch strips. Place the potatoes, green beans, tomatoes, pear, bacon, brie, and basil butter toast on a large board or platter. Serve with the fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to keep the surface safe.