Beef with Cheddar-Gouda Fondue

Seared beef with roasted potatoes, asparagus, apple, and baguette for dipping into a warm cheddar-Gouda fondue.

Ingredients

• 10 oz beef tenderloin filets
• 12 oz fingerling potatoes, halved lengthwise
• 6 oz asparagus, trimmed and halved crosswise
• 1 demi-baguette
• 1 apple, halved, cored, and thinly sliced
• 4 slices Gouda, diced into ¼-inch pieces
• ½ cup white cheddar
• 8 oz cream sauce base
• 1 oz cheese roux concentrate
• 2 tablespoons garlic herb butter, divided
• Cooking oil
• Salt and black pepper

Instructions

1. Heat the oven to 425°F, with racks in the top and middle positions. Toss the potatoes with oil, salt, and pepper on a baking sheet. Roast on the top rack until browned and tender, 20–25 minutes.
2. Toss the asparagus with oil, salt, and pepper on a second baking sheet. Roast on the middle rack for 5 minutes. Add the halved baguette and continue roasting until the asparagus is tender and browned and the bread is crisp, 6–8 minutes.
3. Pat the beef dry and season it with salt and pepper. Heat oil in a large pan over medium-high heat. Cook the beef to your preferred doneness, about 4–7 minutes per side. Remove the pan from the heat, add half the garlic herb butter, and spoon the melted butter over the beef. Transfer the beef to a board to rest.
4. While the beef rests, heat the cream sauce base and cheese roux in a small pot over medium-high heat until steaming and just bubbling, 1–2 minutes. Reduce the heat to medium. Add the Gouda and cheddar a handful at a time, alternating cheeses and whisking until each addition melts. Remove from the heat.
5. Toss the roasted potatoes with the remaining garlic herb butter and season to taste. Slice the beef against the grain. Cut the baguette into short dipping spears.
6. Arrange the beef, potatoes, asparagus, apple, and baguette on a platter. Serve with the warm fondue for dipping.

Notes

• The handwritten meal list says “fondue”; the owner-supplied HelloFresh link identifies this specific beef, cheddar, and Gouda version.
• Quantities are the 2-serving amounts from the source; double them for 4 servings.