Beef Tenderloin Fondue Board
with sides & toppings for everyone to build their perfect plate
Fondue is a delicious way to cozy up with family and friends, plus it’s a huge crowd-pleaser! This board’s packed with toasty baguette slices, tender broccoli, roasted potatoes and carrots, and crisp apple slices. The star, of course, is the pot of molten cheesy gold. If you ordered extras, add beef tenderloin for a luxurious dipper. Dunking it all? 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
12 ounce
Carrots
12 ounce
Potatoes
1 unit
Broccoli
1 unit
Apple
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
8 ounce
Cream Sauce Base
(Contains: Milk)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 cup
White Cheddar Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
10 ounce
Beef Tenderloin Filets
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut potatoes into 1⁄2-inch-thick wedges. • Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• While veggies roast, cut broccoli into bite-size pieces if necessary. Halve, core, and thinly slice apple. • Halve and toast baguette; halve crosswise and slice into 1-inch pieces. • Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
Pat beef* dry with paper towels and season generously 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. Transfer to a cutting board.
• Meanwhile, heat cream sauce base, cheese roux concentrate, and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. • Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.
• Arrange potatoes, carrots, broccoli, apple slices, and baguette pieces on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface. Don’t forget to serve with any extra items you may have ordered to build out your meal!
Thinly slice beef against the grain; serve alongside fondue board.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious fondue, though some found the cheese a bit bland without sharper varieties like Gouda.
- Ease of prep: Lots of prep time required; allow extra time for cutting and roasting vegetables.
- Suggestions: Consider adding extra seasoning to the cheese sauce for more flavor. Reheat leftover fondue gently for a tasty next-day meal.
- Portions: Generous servings provided plenty of leftovers for some, making a great lunch the following day.
- Family-friendly: Kids enjoyed participating in prep and customizing their plates, making it a fun interactive meal 🍲.
