Sirloin Steak and Cheddar Fondue Board with Bacon, Brie and Herb-Roasted Veggies

Gather your friends and family for a cozy, interactive dining experience with this sirloin steak and cheddar fondue board. It’s a feast for the senses, featuring perfectly seared sirloin, crispy bacon, creamy brie, sweet pear slices and tender herb-roasted green beans and potatoes. The star of the show is a rich, velvety cheddar fondue that begs to be dipped with everything on the board.

This recipe is designed to be both impressive and approachable, with make-ahead components that come together beautifully on a large platter or board. The basil butter toast adds a fragrant, buttery crunch that pairs perfectly with the fondue. Whether it’s a special occasion or a weekend treat, this fondue board is sure to delight.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Brie CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Place 1 tablespoon butter in a small bowl and let it come to room temperature. Wash and dry produce. Trim green beans if needed. In another small bowl, combine Dijon mustard and crème fraîche; set aside.
2. On a baking sheet, toss green beans with a drizzle of oil, ½ teaspoon herbes de Provence, salt and pepper on one side. On the other side, toss potato slices with a drizzle of oil, ½ teaspoon herbes de Provence, salt and pepper. Roast on top rack until tender, 10-12 minutes.
3. While vegetables roast, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add bacon in a single layer and cook, flipping occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Wipe out the pan.
4. Pat steak dry with paper towels. Season with half the steak spice (all for 4 servings), salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.
5. Meanwhile, halve the baguette lengthwise and toast until golden brown. Mix half the basil paste (all for 4 servings) into the softened butter. Spread basil butter on the cut sides of the toasted baguette.
6. In a small pot, heat cream sauce base and cheese roux concentrate over medium-high heat until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Gradually add cheddar cheese, one handful at a time, whisking constantly until melted. Remove from heat.
7. Halve, core and thinly slice the pear. Thinly slice the steak against the grain. Arrange steak, mustard cream sauce, potatoes, green beans, tomatoes, pear, bacon, brie and basil butter toast on a large board or platter. Serve with the fondue pot for dipping. Tip: Place a trivet or kitchen towel under the fondue pot to protect surfaces.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I reheat leftover fondue?

Reheat gently in a small pot over low heat, stirring frequently. Add a splash of milk if it thickens too much.

Can I make this board ahead of time?

You can roast the vegetables, cook the bacon and prepare the fondue base in advance. Assemble just before serving.