Bavette Steak & Cheddar-Gouda Fondue

🥘 Ingredients

• apple
  1 unit
• bavette steak
  12 oz
• black pepper
  ½ tsp
• broccoli
  1 head
• cheese roux concentrate
  1 packet
• cooking oil
  1 tbsp
• cream sauce base
  1 packet
• demi-baguette
  1 unit
• fingerling potatoes
  2 lb
• garlic herb butter
  2 oz
• gouda cheese
  1 c
• salt
  1 tsp
• white cheddar cheese
  1½ cup

🍳 Cookware

• baking sheet
• small pot
• large bowl

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425°F. Bring garlic herb butter to room temperature. Wash and dry broccoli , fingerling potatoes , and apple . Dice white cheddar cheese and gouda cheese into ¼-inch pieces. Slice demi-baguette into ¼-inch pieces.

   garlic herb butter: 2 oz, broccoli: 1 head, fingerling potatoes: 1 lb, apple: 1 unit, white cheddar cheese: 1½ cup, gouda cheese: 1 c, demi-baguette: 1 unit
2. 

   2

   Cut broccoli into bite-size pieces. Toss on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on middle rack ⏱️ 10 minutes .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Dice gouda into ¼-inch pieces.
4. 

   4

   Pat bavette steak dry with paper towels. Season all over with salt and pepper.

   bavette steak: 12 oz
5. 

   5

   While steak rests, 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 packet, cheese roux concentrate: 1 packet
6. 

   6

   Transfer fingerling potatoes to a large bowl . Toss with remaining garlic herb butter; season with salt and pepper.

   fingerling potatoes: 1 lb