---
title: Beef with Cheddar-Gouda Fondue
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-with-cheddar-gouda-fondue-61f051cc17c4db690168e112
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Comfort Food
  - Date Night
  - Cheese Lover
  - Dinner
rating: 4.5
rating_count: 3500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many raved about the delicious fondue, with some calling it heavenly and out of this world
  - theme: Ease of prep
    text: While some found it time-consuming, most agreed it was worth the effort for a special meal
image: "https://images.recipes.furrysalamander.com/beef-with-cheddar-gouda-fondue.avif"
---
Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring @garlic herb butter{2%tbsp} to room temperature. Wash and dry produce. Halve @fingerling potatoes{12%oz} lengthwise; toss on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, @salt{1%tsp}, and @pepper{1%tsp}. Roast on top rack until browned and tender ~{25%minutes}.

Meanwhile, trim and discard woody bottom ends from @asparagus{12%oz}; halve crosswise. Toss on one side of a second #baking sheet{} with a drizzle of cooking oil, salt, and pepper. Roast on middle rack ~{5%minutes}. Halve @demi-baguette{1%unit} lengthwise. Once asparagus has roasted 5 minutes, add baguette to empty side of baking sheet. Roast until asparagus is tender and browned and baguette is golden and crispy ~{8%minutes}.

Meanwhile, dice @gouda cheese{4%oz} into ¼-inch pieces. Halve, core, and thinly slice @apple{1%unit}.

Pat @beef tenderloin filets{2%pieces} 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 beef and cook to desired doneness ~{7%minutes} per side. Remove pan from heat. Add half the garlic herb butter to pan; let melt and spoon over beef until coated. Transfer beef to a cutting board to rest.

While beef rests, heat @cream sauce base{1%unit} and @cheese roux concentrate{1%unit} in a #small pot{} over medium-high heat until steaming and slightly bubbling ~{2%minutes}. Reduce heat to medium. Add gouda cheese and @white cheddar cheese{6%oz} one small handful at a time, alternating and whisking constantly between additions until melted. Remove from heat.

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.