Beef Tenderloin & Cheddar-Gouda Fondue
with Asparagus, Fingerling Potatoes, Apple & Baguette
An impressive meal and fun activity all in one, fondue is a deliciously strategic way to cozy up next to the new boo/bae. Since literally everything is amazing dipped in cheese, we’ve got it all: toasty bread, luxurious beef tenderloin steak, roasted asparagus, fingerling potatoes, and crisp apple slices. The star, of course, is the pot of molten white cheddar and gouda. Dunking everything in this pot of golden goodness? Don’t mind if we fon-due!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Garlic Herb Butter
(Contains Milk)
12 ounce
Fingerling Potatoes
6 ounce
Asparagus
1 unit
Demi-Baguette
(Contains Soy, Wheat)
4 slice
Gouda Cheese
(Contains Milk)
1 unit
Apple
10 ounce
Beef Tenderloin Steak
8 ounce
Cream Sauce Base
(Contains Milk)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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 potatoes lengthwise; toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and discard woody bottom ends from asparagus; halve crosswise. Toss on one side of a second baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread asparagus out across entire sheet.) Roast on middle rack, 5 minutes (you’ll add more to the sheet then). • Halve baguette lengthwise. Once asparagus has roasted 5 minutes, add baguette to empty side of baking sheet. (For 4, leave asparagus roasting; place baguette directly on middle rack.) • Roast until asparagus is tender and browned and baguette is golden and crispy, 6-8 minutes.
• Meanwhile, dice gouda into ¼-inch pieces. • Halve, core, and thinly slice apple.
• Pat beef* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 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 beef until coated. Transfer beef to a cutting board to rest.
• While beef rests, heat cream sauce base and cheese roux in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. • Reduce heat to medium. Add gouda and cheddar 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. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface.
Beef is fully cooked when internal temperature reaches 145°.