Bavette Steak & Cheese Fondue Board

🥘 Ingredients

• apple
  1 large
• bavette steak
  12 oz
• black pepper
  2 tsp
• carrot
  10 oz
• cheese roux concentrate
  1/4 oz
• cooking oil
  1 tbsp
• cream sauce base
  1.5 oz
• demi-baguette
  1 unit
• green beans
  10 oz
• mozzarella cheese
  4 oz
• potatoes
  1 lb
• salt
  2 tsp
• water
  2 tbsp
• white cheddar cheese
  6 oz

🍳 Cookware

• oven
• baking sheet
• large skillet
• plate
• small pot
• large board
• fondue pot
• small pot

1. 

   1

   Preheat oven to 425 degrees with rack in top position. ⏱️ 10 minutes . Wash and dry all produce. Toss potatoes and carrot with cooking oil , salt , and black pepper . Spread on a baking sheet and roast until fork-tender ⏱️ 15 minutes .

   potatoes: 1 lb, carrot: 10 oz, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While veggies roast, trim green beans if necessary. Halve, core, and thinly slice apple . Season bavette steak on both sides with salt and black pepper . Sear in a large skillet over medium-high heat until cooked to your desired doneness ⏱️ 6 minutes . Transfer to a plate and rest ⏱️ 5 minutes before slicing thinly against the grain.

   green beans: 10 oz, apple: 1 large, bavette steak: 12 oz, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   In a small pot , combine cream sauce base , cheese roux concentrate , and water . Heat over medium-high heat, whisking constantly until steaming and slightly bubbling ⏱️ 2 minutes . Reduce heat to low and stir in white cheddar cheese and mozzarella cheese until completely melted and smooth. Keep warm over low heat.

   cream sauce base: 1.5 oz, cheese roux concentrate: 1/4 oz, water: 2 tbsp, white cheddar cheese: 6 oz, mozzarella cheese: 4 oz
4. 

   4

   Slice demi-baguette into thick pieces. Arrange sliced steak, roasted potatoes, carrots, green beans, apple slices, and baguette pieces on a large board . Serve family style with the cheese fondue in a fondue pot or small pot .

   demi-baguette: 1 unit