Beef with Cheddar-Gouda Fondue

🥘 Ingredients

• apple
  2 unit
• asparagus
  12 oz
• beef tenderloin filets
  20 oz
• cheese roux concentrate
  2 oz
• cooking oil
  1 tbsp
• cream sauce base
  1 lb
• demi-baguette
  2 unit
• fingerling potatoes
  24 oz
• garlic herb butter
  4 tbsp
• gouda cheese
  8 slice
• pepper
• salt
• white cheddar cheese
  1 c

🍳 Cookware

• large pan
• small pot

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. Halve fingerling potatoes lengthwise; toss on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   garlic herb butter: 4 tbsp, fingerling potatoes: 24 oz, cooking oil: 1 tbsp, salt, pepper
2. 

   2

   Meanwhile, trim and discard woody bottom ends from asparagus ; halve crosswise. Toss on one side of a second baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread asparagus out across entire sheet.) Roast on middle rack, ⏱️ 5 minutes (you'll add more to the sheet then). Halve demi-baguette lengthwise. Once asparagus has roasted 5 minutes, add baguette to empty side of baking sheet. (For 4, leave asparagus roasting; place baguette directly on middle rack). Roast until asparagus is tender and browned and baguette is golden and crispy, ⏱️ 6-8 minutes .

   asparagus: 12 oz, demi-baguette: 2 unit
3. 

   3

   Meanwhile, dice gouda cheese into ¼-inch pieces. Halve, core, and thinly slice apple .

   gouda cheese: 8 slice, apple: 2 unit
4. 

   4

   Pat beef tenderloin filets dry with paper towels. Season all over with salt and pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, ⏱️ 4-7 minutes per side. Remove pan from heat. Add half the garlic herb butter to pan (you'll use the rest later); let melt and spoon over beef until coated. Transfer beef to a cutting board to rest.

   beef tenderloin filets: 20 oz, salt, pepper
5. 

   5

   While beef rests, heat cream sauce base and cheese roux concentrate in a small pot over medium-high heat until steaming and slightly bubbling, ⏱️ 1-2 minutes . Reduce heat to medium. Add gouda and white cheddar cheese one small handful at a time, alternating and whisking constantly between additions until melted. Remove from heat.

   cream sauce base: 1 lb, cheese roux concentrate: 2 oz, white cheddar cheese: 1 c
6. 

   6

   Transfer potatoes to a large bowl and toss with remaining garlic herb butter; season with salt and pepper . Thinly slice beef against the grain; place on a plate. Pour any resting juices over top. Slice baguette into 1-inch strips; halve strips to create short spears. Place potatoes, beef, asparagus, apple, and baguette spears on a large board or platter. Serve with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface.

   salt, pepper