Sirloin Steak & Cheddar Fondue Board
with Bacon, Brie, Pear, Herb-Roasted Veggies & Basil Butter Toast
- Milk
- Soy
- Wheat
Fondue is a luxurious way to cozy up with family and friends, plus it’s a huge crowd-pleaser! This board’s packed with seasoned seared sirloin, toasty basil-buttered baguette slices, tender, herby roasted green beans and potatoes, crisp bacon, creamy brie, and juicy pear slices. The star, of course, is the pot of molten cheesy gold. Dunking it all? Don’t mind if we fondue!
Ingredients
12 ounce
Sirloin Steak
10 ounce
Seasoned Precooked Potato Slices
8 ounce
Bacon
8 ounce
Green Beans
1 cup
White Cheddar Cheese
(Contains: Milk)
4 tablespoon
Crème Fraîche
(Contains: Milk)
8 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Pear
4 ounce
Grape Tomatoes
½ tablespoon
Bold & Savory Steak Spice
1 unit
Brie Cheese
(Contains: Milk)
⅓ tablespoon
Herbes de Provence
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
4 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Place 1 TBSP butter (2 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.
Trim green beans if necessary.
In a separate small bowl, combine mustard and crème fraîche. Set aside.
Toss green beans on one side of a baking sheet with a drizzle of oil, ½ tsp herbes de Provence (1 tsp for 4 servings), salt, and pepper.
Toss potatoes on empty side of sheet with a drizzle of oil, ½ tsp herbes de Provence (1 tsp for 4), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!)
Roast on top rack until veggies are tender, 10-12 minutes.
While veggies roast, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bacon* in a single layer and cook, flipping occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan.
Pat steak* very dry with paper towels; season with half the Steak Spice (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in pan used for bacon over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.
Transfer to a cutting board to rest.
In a small bowl, combine room temperature butter and half the basil paste (all for 4). Once bread is toasted, spread basil butter on cut sides.
Meanwhile, halve baguette lengthwise. Toast until golden brown.
Add half the basil paste (all for 4 servings) to bowl with softened butter; stir to combine.
Once baguette is toasted, spread basil butter on cut sides.
Heat cream sauce base and cheese roux concentrate in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes.
Reduce heat to medium. Add cheddar one small handful at a time, whisking constantly between additions until melted. Remove from heat.
Slice toasted baguette into 1-inch strips.
Place potatoes, green beans, bacon, tomatoes, pear, brie, and baguette strips on a large board or platter and serve with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface.
Halve, core, and thinly slice pear.
Thinly slice steak against the grain. Place on a plate along with mustard cream sauce.
Slice basil butter toast into 1-inch strips.
Place potatoes, green beans, tomatoes, pear, bacon, brie, and basil butter toast 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.
