Sirloin Steak & Cheddar Fondue Board

🥘 Ingredients

• bacon
  8 oz
• basil paste
  1 tbsp
• black pepper
  pinch, pinch
• bold & savory steak spice
  1 unit
• brie cheese
  2 unit
• butter
  2 tbsp
• cheese roux concentrate
  2 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  2 tbsp
• crème fraîche
  2 tbsp
• demi-baguette
  2 unit
• dijon mustard
  1 tsp
• grape tomatoes
  1 c
• green beans
  8 oz
• herbes de provence
  ½ tsp
• pear
  2 unit
• salt
  pinch, pinch
• sirloin steak
  12 oz
• white cheddar cheese
  8 oz

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Halve, core, and thinly slice pear . Halve demi-baguette . Slice brie cheese and white cheddar cheese . Rinse grape tomatoes . Bring butter , crème fraîche , cream sauce base , cheese roux concentrate , dijon mustard , basil paste , and bold & savory steak spice to room temperature.

   pear: 1 unit, demi-baguette: 1 unit, brie cheese: 2 unit, white cheddar cheese: 8 oz, grape tomatoes: 1 c, butter: 1 tbsp, crème fraîche: 2 tbsp, cream sauce base: 1 tbsp, cheese roux concentrate: 1 tbsp, dijon mustard: 1 tsp, basil paste: 1 tbsp, bold & savory steak spice: 1 unit
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Place butter in a small bowl and set aside.

   butter: 1 tbsp
3. 

   3

   Toss green beans on one side of a baking sheet with a drizzle of cooking oil , herbes de provence , salt , and black pepper .

   green beans: 8 oz, cooking oil: 1 tbsp, herbes de provence: ½ tsp, salt: pinch, black pepper: pinch
4. 

   4

   While veggies roast, heat a drizzle of cooking oil in a large pan over medium-high heat. Add bacon in a single layer and cook, flipping occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 minutes .

   bacon: 8 oz
5. 

   5

   Pat sirloin steak very dry with paper towels; season with half the bold & savory steak spice, salt , and black pepper .

   sirloin steak: 12 oz, salt: pinch, black pepper: pinch
6. 

   6

   Meanwhile, halve demi-baguette lengthwise. Toast until golden brown ⏱️ 3 minutes .

   demi-baguette: 1 unit
7. 

   7

   Heat cream sauce base and cheese roux concentrate in a small pot over medium-high heat until steaming and slightly bubbling ⏱️ 2 minutes .

   cream sauce base: 1 tbsp, cheese roux concentrate: 1 tbsp
8. 8

   Halve, core, and thinly slice pear .

   pear: 1 unit