Beef with Cheddar-Gouda Fondue

• 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.