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Meat, Northern, Eastern and Western France

Bavette steak with Maroilles cheese sauce and fries

Bavette steak with Maroilles cheese sauce and fries is a Northern French dish for 4 people, ready in 35 minutes and rated very easy, for about €4.20 per person. The key is searing the steak quickly over high heat while melting the Maroilles gently into the cream so the sauce stays smooth.

A seared bavette steak with a melting Maroilles cheese sauce and fries, estaminet style dinner in thirty minutes.

Bavette steak with Maroilles cheese sauce and fries
Total time
35 min
Difficulty
Very easy
Cost per person
€4.20
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is the kind of dish that smells amazing the moment the Maroilles starts melting into the cream. The steak stays juicy thanks to a short, hot sear, and the sauce coats each slice without overpowering it, carrying that pungent cheese flavor softened by the heavy cream.

It's a weeknight dinner that feels special without any real planning, just as good on a rushed evening as on a cold Sunday when you want something comforting. Kids usually go along with it fine, especially if you serve the sauce on the side the first time.

The ingredients

4 people

Butcher

  • Bavette steak 600 g

Dairy

  • Maroilles cheese 150 g
  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Shallots 2

Frozen foods

  • Frozen fries 800 g

Pantry

  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Bake the fries on a tray following the package instructions. 25 min

    Flip them halfway through so they brown evenly on all sides.

  2. Melt the butter in a saucepan, add the minced shallots, and let them turn translucent.

    Cook over low heat, they shouldn't brown.

  3. Add the diced Maroilles and the cream, stir over low heat until the sauce is smooth, season with pepper. 8 min

    Don't add salt, the cheese takes care of that.

  4. Sear the bavette steak in a very hot pan, two to three minutes on each side. 6 min

    Salt only after cooking, salt draws out the juices.

  5. Let the meat rest, slice it against the grain, and top with the sauce. 5 min

    Slicing against the grain makes the bavette much more tender.

Our tips to get it right

  • Pick a Maroilles that's well aged but not too runny, it melts better and gives a smoother sauce.
  • Keep the pan very hot before adding the bavette, that's what creates a good crust without drying out the inside.
  • Make the sauce right before cooking the meat, it needs to stay warm and smooth when you pour it over.

The variations

  • You can swap the Maroilles for Reblochon for a milder, less pungent sauce.
  • For a vegetarian version, replace the bavette with large portobello mushrooms seared the same way.
  • For picky kids, serve the sauce in a small bowl on the side, so they can dip meat and fries at their own pace.

What to serve it with

  • A green salad with vinaigrette
  • A glass of Northern French blonde beer
  • Braised endives on the side

Storage

The sauce keeps for 2 days in the fridge in a sealed container, reheat gently in a saucepan and add a splash of cream if it's thickened. The cooked meat loses its tenderness when reheated, so it's best eaten the same day. This dish doesn't freeze well because of the cream and cheese.

Questions about this dish

Can you use a different cheese instead of Maroilles?

Yes, Reblochon or Munster give a similar sauce with a milder taste. Avoid very firm cheeses, they melt poorly and make the sauce grainy.

Can the sauce be made ahead?

You can make it two to three hours ahead and keep it covered at room temperature. Reheat it gently over low heat right before serving, without letting it boil.

How should the bavette be cooked?

Two to three minutes per side gives a medium rare result, ideal for this cut. Cooking it longer tends to make the bavette tougher.

How do you know the sauce has the right texture?

It should coat the back of a spoon without running off too fast. If it's too thick, add a spoonful of cream, if it's too thin, cook it one more minute over low heat.

How long does it take to make a bavette steak with Maroilles cheese sauce and fries?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a bavette steak with Maroilles cheese sauce and fries?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bavette steak with Maroilles cheese sauce and fries cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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