Bavette Steak & Cheddar-Gouda Fondue
with Broccoli, Fingerling Potatoes, Apple & Baguette
Since literally everything is amazing dipped in cheese, we’ve got it all: toasty bread, luxurious bavette steak, roasted broccoli, 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Bavette Steak
½ cup
White Cheddar Cheese
(Contains: Milk)
8 ounce
Broccoli
8 ounce
Cream Sauce Base
(Contains: Milk)
12 ounce
Fingerling Potatoes
1 unit
Apple
4 slice
Gouda Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, cut broccoli into bite-size pieces if necessary. Toss on one side of a second baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) Roast on middle rack, 10 minutes (you’ll add more to the sheet then).
Halve baguette lengthwise. Once broccoli has roasted 10 minutes, add baguette to empty side of baking sheet. (For 4, leave broccoli roasting; place baguette directly on middle rack.)
Roast until broccoli 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 steak* 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 steak and cook to desired doneness, 5-7 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 steak until coated. Transfer steak to a cutting board to rest.
While steak 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 steak 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, steak, broccoli, apple, and baguette spears on a large board or platter. Serve with fondue for dipping. TIP: If serving fondue in pot, place a trivet or kitchen towel underneath the fondue pot to protect your surface.
