Indulgent Beef Tenderloin Fondue with Cheddar and Gouda

This fondue platter is the ultimate dinner party showstopper. Tender beef tenderloin, roasted asparagus and fingerling potatoes, crisp apple slices and crusty baguette all come together for dipping into a velvety pot of melted white cheddar and gouda. It’s a fun, interactive meal that will have everyone gathering around the table.

Every bite is a delight-from the juicy steak to the smoky cheese sauce. Best of all, it’s surprisingly simple to prepare. Just roast the veggies, sear the beef and whisk up the fondue. Serve it all on a large board for a beautiful presentation that’s sure to impress.

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Ingredients

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Tenderloin FiletsView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Let garlic herb butter come to room temperature. Halve fingerling potatoes lengthwise and toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, trim woody ends from asparagus and halve crosswise. Toss on one side of a second baking sheet with oil, salt and pepper. Roast on middle rack for 5 minutes. Halve baguette lengthwise. After 5 minutes, add baguette to empty side of sheet. Continue roasting until asparagus is tender and baguette is golden, 6-8 minutes more.
3. Dice gouda into ¼-inch pieces. Halve, core and thinly slice apple.
4. Pat beef tenderloin 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, let melt and spoon over beef. Transfer beef to a cutting board to rest.
5. While beef rests, 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 gouda and cheddar one small handful at a time, alternating and whisking constantly until melted. Remove from heat.
6. Toss roasted potatoes with remaining garlic herb butter; season with salt and pepper. Thinly slice beef against the grain and place on a plate; pour any resting juices over top. Slice baguette into 1-inch strips, then halve to create short spears. Arrange potatoes, beef, asparagus, apple and baguette on a large board or platter. Serve with fondue for dipping. Place a trivet or towel under the fondue pot to protect surfaces.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin or ribeye, but adjust cooking time accordingly. Tenderloin is recommended for its tenderness.

How do I prevent the cheese fondue from becoming grainy?

Grate the cheese yourself and add it slowly while whisking constantly over low heat. Pre-shredded cheese contains anti-caking agents that can cause graininess.

What can I serve with this fondue besides the listed dippers?

Feel free to add steamed broccoli, roasted mushrooms or crusty bread cubes. The fondue pairs well with most vegetables and breads.