Cheddar-Gouda Fondue with Beef Tenderloin and Roasted Vegetables

When the evenings grow long and the chill sets in, there’s no better way to gather loved ones than around a bubbling pot of cheese fondue. This interactive meal turns dinner into an event, with everyone dipping their favorite bites into molten, golden goodness.

Our version features luxurious beef tenderloin filets-the same cut as filet mignon-alongside roasted asparagus, fingerling potatoes, crisp apple slices and toasty baguette spears. The star of the show is a velvety fondue made with white cheddar and gouda, perfect for coating every morsel. Get ready to fon-due!

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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 the oven to 425°F with racks in the top and middle positions. Let the garlic herb butter come to room temperature. Wash and dry all produce.
2. Halve the fingerling potatoes lengthwise. Toss them 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 the woody ends from the asparagus and discard. Halve the asparagus 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 baguette lengthwise. After the asparagus has roasted 5 minutes, add the baguette to the empty side of the baking sheet. Continue roasting until the asparagus is tender and browned and the baguette is golden and crispy, 6-8 minutes more.
5. While the vegetables roast, dice the gouda into ¼-inch pieces. Halve, core and thinly slice the apple.
6. Pat the beef tenderloin filets 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 the pan from heat. Add half of the garlic herb butter to the pan; let it melt and spoon it over the beef until coated. Transfer the beef to a cutting board to rest.
7. While the beef rests, combine the cream sauce base and cheese roux concentrate in a small pot. Heat over medium-high until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add the diced gouda and white cheddar one small handful at a time, alternating and whisking constantly between additions until melted and smooth. Remove from heat.
8. Transfer the roasted potatoes to a large bowl and toss with the remaining garlic herb butter. Season with salt and pepper. Thinly slice the beef against the grain; place on a plate and pour any resting juices over top. Slice the baguette into 1-inch strips, then halve the strips 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 for dipping. Tip: Place a trivet or kitchen towel under the fondue pot to protect your surface.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin or ribeye, but adjust cooking time accordingly.

How do I keep the fondue warm while serving?

Use a fondue pot with a tea light or place the pot on a warming stand. Stir occasionally.

Can I make this recipe vegetarian?

Absolutely! Omit the beef and add more vegetables like mushrooms, bell peppers or broccoli.