Beef with Cheddar-Gouda Fondue

🥘 Ingredients

• apple
  1 unit
• asparagus
  12 oz
• beef tenderloin filets
  2 pieces
• cheese roux concentrate
  1 unit
• cooking oil
  2 tbsp
• cream sauce base
  1 unit
• demi-baguette
  1 unit
• fingerling potatoes
  12 oz
• garlic herb butter
  2 tbsp
• gouda cheese
  4 oz
• pepper
  1 tsp
• salt
  1 tsp
• white cheddar cheese
  6 oz

🍳 Cookware

• baking sheet
• baking sheet
• large pan
• small pot
• 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 pepper . Roast on top rack until browned and tender ⏱️ 25 minutes .

   garlic herb butter: 2 tbsp, fingerling potatoes: 12 oz, cooking oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
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 cooking oil, salt, and pepper. Roast on middle rack ⏱️ 5 minutes . Halve demi-baguette 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 .

   asparagus: 12 oz, demi-baguette: 1 unit
3. 

   3

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

   gouda cheese: 4 oz, apple: 1 unit
4. 

   4

   Pat beef tenderloin filets 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.

   beef tenderloin filets: 2 pieces
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 ⏱️ 2 minutes . Reduce heat to medium. Add gouda cheese 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 unit, cheese roux concentrate: 1 unit, white cheddar cheese: 6 oz
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.