Bavette Steak & Cheddar-Gouda Fondue

🥘 Ingredients

• apple
  2 unit
• bavette steak
  20 oz
• black pepper
• broccoli
  1 lb
• 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
• paper towels
• salt
  1 tsp
• white cheddar cheese
  1 c

🍳 Cookware

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

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 black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

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

   2

   Meanwhile, cut broccoli into bite-size pieces if necessary. Toss on one side of a second baking sheet with a drizzle of cooking oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) Roast on middle rack, ⏱️ 10 minutes (you'll add more to the sheet then). Halve demi-baguette lengthwise. Once broccoli has roasted ⏱️ 10 minutes , add baguette to empty side of baking sheet. (For 4, leave broccoli roasting; place baguette directly on middle rack.) Roast until broccoli is tender and browned and baguette is golden and crispy, ⏱️ 6 minutes to ⏱️ 8 minutes .

   broccoli: 1 lb, demi-baguette: 2 unit
3. 

   3

   Meanwhile, dice gouda cheese into 1/4-inch pieces. Halve, core, and thinly slice apple .

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

   4

   Pat bavette steak dry with paper towels . Season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 5 minutes to ⏱️ 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 steak until coated. Transfer steak to a cutting board to rest.

   bavette steak: 20 oz, paper towels
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, ⏱️ 1 minutes to ⏱️ 2 minutes . Reduce heat to medium. Add gouda and white cheddar cheese one small handful at a time, alternating and whisking constantly with a whisk 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 steak 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, steak, broccoli, apple, and baguette spears on a large board or platter. Serve with fondue for dipping. TIP: If serving fondue in pot, place a trivet or kitchen towel underneath the fondue pot to protect your surface.