Ultimate Beef Tenderloin Fondue with Cheddar and Gouda

Gather your loved ones for a warm and interactive dining experience that turns any evening into a celebration. This fondue platter features succulent beef tenderloin, crispy roasted fingerling potatoes, tender asparagus, sweet apple slices and toasted baguette spears-all ready to be dipped into a velvety blend of white cheddar and gouda cheese.

Whether you’re hosting a dinner party or looking for a fun weeknight meal, this recipe brings everyone together around a pot of molten cheese. The combination of savory beef, earthy vegetables and tangy-sweet apples creates a perfect balance of flavors and textures.

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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. Adjust oven racks to top and middle positions. Preheat oven to 425°F. Let garlic herb butter come to room temperature. Wash and dry all produce.
2. Halve fingerling potatoes lengthwise. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, trim and discard the woody bottom ends of the asparagus. Halve crosswise. Toss on one side of a second baking sheet with a drizzle of oil, salt and pepper. Roast on the middle rack for 5 minutes.
4. Halve the demi-baguette lengthwise. After the asparagus has roasted 5 minutes, add the baguette, cut side up, to the empty side of the baking sheet. Continue roasting until the asparagus is tender and the baguette is golden and crispy, 6-8 minutes more.
5. While vegetables roast, dice the gouda into ¼-inch pieces. Halve, core and thinly slice the apple.
6. 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 the beef and cook to your desired doneness, 4-7 minutes per side. Remove pan from heat, add half the garlic herb butter and let it melt, spooning the butter over the beef. Transfer beef to a cutting board to rest.
7. In a small pot, combine the cream sauce base and cheese roux concentrate. Heat over medium-high until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add the gouda and white cheddar one small handful at a time, alternating and whisking constantly until fully melted and smooth. Remove from heat.
8. Transfer the roasted potatoes to a large bowl. Toss with the remaining garlic herb butter. Season with salt and pepper. Thinly slice the rested beef against the grain and place on a plate; pour any resting juices over the top. Slice the baguette into 1-inch strips, then halve each strip to create short spears.
9. Arrange the potatoes, beef, asparagus, apple slices and baguette spears on a large board or platter. Serve with the warm fondue in a small pot. Place a trivet or kitchen towel under the fondue pot to protect your surface. Enjoy dipping!

Recipe Tips

FAQ

Can I use a different cut of beef?

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

How do I keep the fondue warm?

Serve the fondue in a small pot set over a tea light or in a fondue pot to keep it warm and smooth.

Can I make this dairy-free?

This recipe relies on cheese and cream, so it’s not easily made dairy-free. However, you could try plant-based cheese alternatives, though results may vary.