Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce.

Halve potatoes lengthwise; toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, cut broccoli into bite-size pieces if necessary. Toss on one side of a second baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) Roast on middle rack, 10 minutes (you’ll add more to the sheet then).

Halve baguette lengthwise. Once broccoli has roasted 10 minutes, add baguette to empty side of baking sheet. (For 4, leave broccoli roasting; place baguette directly on middle rack.)

Roast until broccoli is tender and browned and baguette is golden and crispy, 6-8 minutes.

Meanwhile, dice gouda into ¼-inch pieces.

Halve, core, and thinly slice apple.

Pat beef* 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 to pan (you’ll use the rest later); let melt and spoon over beef until coated. Transfer beef to a cutting board to rest.

While beef rests, heat cream sauce base and cheese roux 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 between additions until melted. Remove from heat.

Transfer potatoes to a large bowl and toss with remaining garlic herb butter; season with salt and pepper.

Thinly slice beef against the grain; place on a plate. Pour any resting juices over top. Slice baguette into 1-inch strips; halve strips to create short spears.

Place potatoes, beef, broccoli, apple, and baguette spears on a large board or platter. Serve with fondue for dipping. TIP: If serving fondue in pot, place a trivet or kitchen towel underneath the fondue pot to protect your surface.