Bavette Steak & Cheese Fondue Board

🥘 Ingredients

• apple
  2 unit
• bavette steak
  20 oz
• black
• black pepper
  1 tsp
• carrot
  48 oz
• cheese roux concentrate
  2 oz
• cooking
• cooking oil
  2 tsp
• cream sauce base
  1 lb
• demi-baguette
  2 unit
• green beans
  12 oz
• mozzarella cheese
  1 c
• plastic wrap
• potatoes
  24 oz
• salt
  1 tsp
• water
  2 tbsp
• white cheddar cheese
  2 c

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot with a peeler on a diagonal into 1/2-inch-thick pieces. Cut potatoes into 1/2-inch-thick wedges. Toss carrot on one side of a baking sheet with a drizzle of cooking oil , salt , and black pepper . Toss potatoes on empty side with a drizzle of cooking oil, salt , and black pepper. Roast on top rack until browned and tender, ⏱️ 25 minutes . TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

   carrot: 24 oz, potatoes: 24 oz, carrot: 24 oz, cooking oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp, cooking, salt, black
2. 

   2

   While carrots and potatoes roast, trim green beans if necessary. Halve, core, and thinly slice apple . Halve and toast demi-baguette ; halve crosswise and slice into 1-inch pieces. Place green beans in a large bowl ; cover tightly with plastic wrap . Microwave until green beans are bright green and tender, ⏱️ 2 minutes . Carefully uncover (watch out for steam!) and toss green beans with salt and black pepper.

   green beans: 12 oz, apple: 2 unit, demi-baguette: 2 unit, plastic wrap
3. 

   3

   Meanwhile, heat cream sauce base , cheese roux concentrate , and water (4 tbsp for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, ⏱️ 2 minutes . Reduce heat to medium. Add white cheddar cheese and mozzarella cheese one small handful at a time, alternating and whisking constantly with a whisk between additions, until melted.

   cream sauce base: 1 lb, cheese roux concentrate: 2 oz, water: 2 tbsp, white cheddar cheese: 2 c, mozzarella cheese: 1 c
4. 

   4

   Arrange bavette steak , potatoes, carrot, green beans, apple slices, and demi-baguette pieces on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface. Don't forget to serve with any extra items you may have ordered to build out your meal!

   bavette steak: 20 oz