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Meat, South and mountains

Beef steak with Auvergne blue cheese sauce and oven fries

Beef steak with Auvergne blue cheese sauce and oven fries serves 4, takes 50 minutes, is rated easy, and costs about €4.60 per person. The key to success is the sauce, the blue cheese needs to melt over low heat without boiling so it stays smooth and coats the meat without turning grainy.

A beautiful beef steak topped with a creamy Auvergne blue cheese sauce and oven fries, it always makes an impression.

Beef steak with Auvergne blue cheese sauce and oven fries
Total time
50 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

A well seared beef steak, a creamy sauce that slowly coats the meat, and crisp fries on the side, this dish has everything it takes to impress without hours of work in the kitchen. Auvergne blue cheese brings a strong, slightly sharp flavor that plays against the mellow cream, while a proper resting time keeps the meat juicy.

This is the kind of dish to make on a Sunday night or for guests you want to impress without complicating your life, Mon Chou designed it so the sauce and fries finish right alongside the steak. Kids who aren't fans of strong cheese might skip the sauce, but anyone who likes bold flavors will love it.

The ingredients

4 people

Butcher

  • Beef steaks 4

Dairy

  • Auvergne blue cheese 120 g
  • Heavy cream 20 cl

Fruits and vegetables

  • Shallot 1
  • Fries potatoes 1.2 kg

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into sticks, toss with the oil and salt, and bake at 220°C. 35 min

    Rinse them in cold water and pat them dry first, they crisp up better.

  2. Sear the steaks in a hot pan with a drizzle of oil, season with salt and pepper. 8 min

    Let the meat rest for three minutes under foil before serving.

  3. In the same pan, sauté the chopped shallot for one minute and deglaze with the cream.

    The browned bits from the meat add flavor to the sauce, don't throw them away.

  4. Add the crumbled blue cheese, stir over low heat until it melts, and season generously with pepper.

    Don't add salt to the sauce, the blue cheese is already quite salty.

  5. Spoon the sauce over the steaks and serve with the oven fries.

    Warm the plates first, the sauce stays smooth longer.

Our tips to get it right

  • Pick a beef steak that's at least 3 cm thick so it stays pink inside while the outside caramelizes nicely.
  • Take the meat out of the fridge at least 20 minutes before cooking, cold meat sears less evenly and releases more juice in the pan.
  • Keep the sauce on very low heat once the blue cheese goes in, high heat makes it grainy and it loses its smooth, coating texture.

The variations

  • Swap the Auvergne blue for Roquefort or Gorgonzola for a slightly different but equally bold sauce.
  • For a meatless version, spoon the same sauce over seared portobello mushroom caps, the blue cheese flavor pairs beautifully with them.
  • To save time, use frozen oven fries and focus your attention on cooking the steak and the sauce.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of full bodied red wine
  • Sautéed green beans

Storage

The sauce and meat keep for 2 days in the fridge in a sealed container, stored separately from the fries which lose their crispness. Reheat the sauce over low heat while stirring, and warm the meat quickly in a pan so it doesn't dry out. Freezing isn't recommended, the cream and cheese based sauce breaks down when thawed.

Questions about this dish

Can I use a different cheese instead of Auvergne blue?

Yes, Roquefort or Fourme d'Ambert both work well in this sauce. Pick a blue that isn't too soft so it melts without releasing too much liquid.

How do I know when the beef steak is cooked right?

Cook about 4 minutes per side for medium, a bit less for rare. Resting the meat under foil afterward is key for the juices to settle evenly.

Can I make the blue cheese sauce ahead of time?

Yes, make it up to an hour ahead and keep it covered off the heat. Warm it gently right before serving, without letting it boil.

Why shouldn't I add salt to the blue cheese sauce?

Auvergne blue cheese is already quite salty on its own. Adding salt risks making the sauce too intense, so season with pepper only.

How long does it take to make a beef steak with Auvergne blue cheese sauce and oven fries?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef steak with Auvergne blue cheese sauce and oven fries?

About 770 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 beef steak with Auvergne blue cheese sauce and oven fries cost?

About €4.60 per serving, or €18.40 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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