Steak & Cheddar-Swiss Fondue Board
with Cauliflower, Potatoes, Apple & Baguette
- Milk
- Soy
- Wheat
Fondue is a delicious way to cozy up with family and friends, plus it’s a huge crowd-pleaser! This board’s packed with juicy pan-seared bavette steak, toasty baguette slices, roasted cauliflower and potatoes, and crisp apple slices. The star, of course, is the pot of molten cheesy gold: an irresistible combo of Swiss and cheddar. Dunking it all? Don’t mind if we fondue!
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
10 ounce
Bavette Steak
½ cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Apple
1 unit
Multicolored Cauliflower
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
4 slice
Swiss Cheese
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. TIP: For easy cleanup, line two baking sheets with aluminum foil to use in Step 2 and Step 3.
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Cut potatoes into ½-inch-thick wedges. Cut cauliflower into bite-size pieces. Halve baguette. Dice Swiss cheese into ¼-inch pieces. Halve, core, and thinly slice apple.
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Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper.
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Roast on top rack until browned and tender, 20-25 minutes.
-
Toss cauliflower on one side of a second baking sheet with a drizzle of oil, remaining Fry Seasoning, salt, and pepper. (For 4 servings, spread cauliflower out across entire sheet.) Roast on middle rack for 10 minutes.
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Once cauliflower has roasted 10 minutes, remove sheet from oven and carefully add baguette to empty side. Return to middle rack and roast until cauliflower is tender and baguette is golden and crispy, 6-8 minutes more. (For 4, leave cauliflower roasting; carefully place baguette directly on middle rack.)
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Pat steak* dry with paper towels; season all over with salt and pepper.
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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.
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Transfer to a cutting board; let rest for at least 5 minutes.
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While steak rests, combine cream sauce base and cheese roux concentrate in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes.
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Reduce heat to medium. Add Swiss cheese and cheddar one small handful at a time, whisking constantly between additions, until melted. Remove from heat.
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Slice baguette into 1-inch strips; halve strips to create short spears.
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Thinly slice steak against the grain. Transfer to a plate; pour any resting juices over top.
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Arrange potatoes, cauliflower, apple, sliced steak, and baguette spears on a large board or platter and serve with fondue for dipping. TIP: If serving fondue in pot, place a trivet or kitchen towel underneath to protect your surface.
