---
title: Bavette Steak & Cheddar-Gouda Fondue
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bavette-steak-and-cheddar-gouda-fondue-68dc2e3cd232ff05cfc52e26
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Comfort Food
  - Date Night
  - Shareable
rating: 4.5
rating_count: 579
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many raved about the delicious fondue and tender steak
  - theme: Ease of prep
    text: Some found it time-consuming but agreed the results were worth the effort
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/bavette-steak-cheddar-gouda-fondue.avif"
---
Adjust racks to top and middle positions and preheat oven to 425°F. Bring @garlic herb butter{2%oz} to room temperature. Wash and dry @broccoli{1%head}, @fingerling potatoes{1%lb}, and @apple{1%unit}. Dice @white cheddar cheese{1½%cup} and @gouda cheese{1%cup} into ¼-inch pieces. Slice @demi-baguette{1%unit} into ¼-inch pieces.

Cut broccoli into bite-size pieces. Toss on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, @salt{1%tsp}, and @black pepper{½%tsp}. Roast on middle rack ~{10%minutes}.

Dice gouda into ¼-inch pieces.

Pat @bavette steak{12%oz} dry with paper towels. Season all over with salt and pepper.

While steak rests, heat @cream sauce base{1%packet} and @cheese roux concentrate{1%packet} in a #small pot{} over medium-high heat until steaming and slightly bubbling ~{2%minutes}.

Transfer @fingerling potatoes{1%lb} to a #large bowl{}. Toss with remaining garlic herb butter; season with salt and pepper.