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

Fondue is the ultimate way to gather friends and family for a cozy, interactive meal. This sirloin steak and cheddar fondue board brings together a variety of flavors and textures: tender seared steak, crispy bacon, creamy brie, juicy pear slices and herb-roasted green beans and potatoes. The star of the show is the rich, molten cheddar fondue, perfect for dipping everything in sight.

Whether you’re hosting a party or treating yourself to a special dinner, this board is designed to impress. With basil butter toast for dipping and a tangy mustard cream sauce for the steak, every bite is a delight. Follow these simple steps to create your own fondue board at home.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 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 veggies 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 pan.
4. Pat steak dry with paper towels; season with half the steak spice, 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. Halve baguette lengthwise and toast until golden. Mix softened butter with half the basil paste. Spread basil butter on toasted baguette halves.
6. In a small pot, heat cream sauce base and cheese roux concentrate over medium-high heat until steaming, 1-2 minutes. Reduce heat to medium. Gradually add cheddar cheese, whisking constantly until melted and smooth. Remove from heat.
7. Halve, core and thinly slice pear. Thinly slice 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 warm cheddar fondue for dipping. Place a trivet under the fondue pot to protect surfaces.

Recipe Tips

FAQ

Can I prepare the fondue board in advance?

Yes! Roast the veggies, cook the bacon and prepare the basil butter toast ahead of time. Reheat the fondue gently before serving.

What can I substitute for the steak spice?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper as a substitute.

How do I keep the fondue warm during serving?

Use a fondue pot with a tea light or small burner or serve in a small slow cooker on the warm setting.