If you love French bistro food, this bavette steak with Roquefort sauce is exactly the kind of plate you’d expect to find in a cozy restaurant in Paris, Montreal, or Brussels. It’s inspired by my original YouTube video where I cook bavette with Roquefort in my home kitchen, but here the recipe has been refined: clearer quantities, a more stable sauce, a proper resting time for the meat, and a few chef tips to make it easier to reproduce at home.

Bavette (flank steak) is perfect for this dish: deep beef flavor, loose fibers that become tender when sliced across the grain, and a natural match with a rich blue cheese sauce. The Roquefort sauce is built restaurant-style: shallots, mushrooms, cognac, white wine, veal stock, 35% cream, and enough Roquefort to bring a bold, creamy, salty punch.

On the side, you can keep it classic steak frites with thick bistro-style fries, or swap them for Parisian potatoes or creamy mashed potatoes if you want something a bit more comforting. This recipe works beautifully for a weekend steak night in Canada or the USA, especially if you’re looking for a special dinner that still cooks in under an hour.

Why this bavette with Roquefort sauce is so good

Bavette / flank steak has strong beefy flavor that stands up to blue cheese.
The Roquefort sauce is built in layers: shallots, mushrooms, cognac, white wine, veal stock, cream and finally Roquefort, so it’s rich but still balanced.
The steak is seared hot and rested, so it stays juicy when you slice it.
Thick fries and simple roasted vegetables keep everything in the bistro comfort food category.
It pairs easily with other recipes like classic French onion soup as a starter or moist dark chocolate cake or homemade tiramisu for dessert.

If you want simpler sauce options or more variations, you can also check out my steak with Roquefort sauce in 30 minutes, my creamy Roquefort sauce recipe or even my creamy mushroom sauce for steak.

Ingredients

For the steak (2 portions)

400 g / 14 oz bavette or flank steak (2 steaks of about 200 g / 7 oz)
15 g / 1 tbsp butter
10 ml / 2 tsp neutral oil (canola, grapeseed)
Salt
Freshly ground black pepper

For the Roquefort sauce

80 g / 2.8 oz Roquefort cheese (or another blue cheese)
40 g / 1 small French shallot, finely minced
80 g / 2.8 oz white mushrooms, finely sliced
60 ml / ¼ cup dry white wine
20 ml / 4 tsp cognac
60–80 ml / ¼–⅓ cup veal stock
150 ml / ⅔ cup 35% cream (heavy cream)

Roasted vegetables

1 medium tomato
150 g / 5.3 oz zucchini, sliced on a 2 mm bias
15 ml / 1 tbsp olive oil
Salt and pepper

Asparagus

200 g / 7 oz thin asparagus
Salt for the cooking water

Bistro-style fries (Pont-Neuf style)

500 g / 1.1 lb potatoes for frying
Frying oil (to 180 °C / 355 °F)
Salt and pepper

Step-by-step instructions

1. Roast the vegetables

Preheat the oven to 350°F / 180°C.
Score the tomato about two-thirds of the way down, making small cuts every 2–3 mm, without cutting all the way through.
Place the tomato and sliced zucchini into a small baking dish. Drizzle with olive oil, season with salt and pepper.
Bake for about 15 minutes, until the vegetables are tender and lightly roasted.

2. Blanch the asparagus

Bring a pot of well-salted water to a boil.
Add the asparagus and cook for 1½–2 minutes.
Transfer immediately to a bowl of ice water to lock in the bright green color.
Drain and form one or two small bundles. Set aside.

3. Make the fries

Peel the potatoes and cut them into thick, even fries.
Heat the frying oil to 180°C / 355°F.
Fry the potatoes for 8–10 minutes, until golden and crisp.
Drain on paper towels, season with salt and pepper, and keep warm.
For another fry option, you can try my authentic Belgian fries.

4. Sear the bavette steak

Take the bavette out of the fridge 20–30 minutes before cooking.
Look at the grain of the meat and lightly cross-hatch both sides with shallow cuts, without slicing all the way through.
Heat a skillet over medium-high with butter and neutral oil.
When the butter starts to foam and turn blond, add the steaks.
Season with a light pinch of salt (Roquefort is salty) and black pepper.
Sear for about 3–4 minutes per side for medium-rare, basting with the foaming butter.
Transfer the steaks to a plate and let them rest for 5–10 minutes under a loose sheet of foil.

You can also explore other steak ideas like steak au poivre or steak sauce entrecôte.

5. Make the Roquefort sauce

Pour off most of the fat from the skillet, leaving a thin film plus the browned bits.
Add the shallot and mushrooms and sauté over medium heat until soft and lightly golden.
Pour in the cognac and let it bubble for a few seconds (you can carefully flame it off the heat if you’re comfortable).
Add the white wine, scraping the bottom of the pan, and reduce by about half.
Pour in the veal stock and reduce for a couple of minutes.
Add the cream, bring it just to a gentle simmer.
Lower the heat and add the Roquefort in chunks. Stir or whisk until completely melted and the sauce coats the back of a spoon.
Taste and adjust seasoning with pepper and a little salt if needed.

For more blue cheese ideas, you can also look at my creamy Roquefort sauce for chicken tenderloin or my how to make Roquefort sauce for steak guide.

6. Plate the dish

Slice the rested bavette on a diagonal, across the grain, into slices about 1 cm (½ inch) thick.
Fan the slices in the center of each plate.
Add the roasted tomato, zucchini, and asparagus bundle on the side.
Plate the fries next to the steak or in a small bowl.
Spoon the hot Roquefort sauce generously over the bavette and serve immediately.

Substitutions and variations

Steak cut: If you can’t find bavette/flank, use hanger steak, skirt steak, or even a sirloin steak. Just adjust cooking time to thickness.
Cheese: Roquefort can be swapped for Gorgonzola, Danish blue, or other blue cheese; the flavor will be a bit milder.
Stock: Veal stock can be replaced with a reduced beef broth.
Sides: Swap fries for Parisian potatoes, cheesy beef macaroni casserole for a heavier meal, or a simple Greek salad on the side.
Starter and dessert: Start with creamy butternut squash soup or creamy tomato soup, and finish with moist dark chocolate cake or pear almond tart.

FAQ

Can I make the Roquefort sauce ahead of time?
Yes. You can make it a few hours ahead, cool it down, and reheat it very gently over low heat. Avoid boiling it hard so it doesn’t split.

What if I don’t like mushrooms?
You can simply leave them out. The sauce will be smoother and more focused on the Roquefort. If you want another sauce idea, try my creamy mushroom sauce for steak on another day.

How do I make sure the bavette isn’t tough?
Don’t overcook it, and always slice across the grain, on a bias. Letting the steak rest before slicing is also essential to keep it juicy.

Can I use this sauce on chicken or pork?
Yes. It’s excellent on grilled chicken, pork chops, or even as a sauce for chicken Milanese or chicken piccata, if you like blue cheese.

What to serve with bavette Roquefort

Here are some side dish and menu ideas that work really well with this steak:

Authentic Belgian fries or Parisian potatoes
Homemade mashed potatoes
Classic Caesar salad
Creamy green pasta with spinach and basil as a richer side
French onion soup as a starter
Moist dark chocolate cake or French fruit tart for dessert

Flank Steak with Creamy Roquefort Sauce – French Bistro Dinner in 30 Minutes

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Prep Time 15

Cooking Time 15

Category Main Course

Cuisine French

Portions 2 Portions

Calories 560 kcal

Ingredients

Steak

400 g / 14 oz bavette or flank steak
15 g / 1 tbsp butter
10 ml / 2 tsp neutral oil
Salt and freshly ground black pepper

Roquefort sauce

80 g / 2.8 oz Roquefort cheese
40 g minced shallot
80 g sliced white mushrooms
60 ml / ¼ cup dry white wine
20 ml / 4 tsp cognac
60 –80 ml / ¼–⅓ cup veal stock
150 ml / ⅔ cup 35% cream

Vegetables and sides

1 medium tomato
150 g / 5.3 oz zucchini sliced
15 ml / 1 tbsp olive oil
200 g / 7 oz thin asparagus
500 g / 1.1 lb potatoes for frying
Frying oil salt, pepper

Instructions

Preheat the oven to 350°F / 180°C. Place the scored tomato and sliced zucchini in a baking dish, drizzle with olive oil, season with salt and pepper, and bake for about 15 minutes.
Blanch the asparagus 1½–2 minutes in boiling salted water, then transfer to ice water. Drain and keep in small bundles.
Cut the potatoes into thick fries. Fry at 180°C / 355°F for 8–10 minutes until golden and crisp. Drain on paper towels, season with salt and pepper, and keep warm.
Take the bavette out of the fridge 20–30 minutes before cooking. Lightly cross-hatch both sides with shallow cuts.
Heat butter and neutral oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, seasoning lightly with salt and pepper. Remove from the pan and let rest 5–10 minutes under loose foil.
Pour off most of the fat from the skillet, leaving a thin film. Add shallot and mushrooms and cook until soft and lightly golden.
Add cognac and let it bubble briefly, then add the white wine. Reduce by half while scraping the bottom of the pan.
Add veal stock and reduce a few minutes more, then pour in the cream. Bring to a gentle simmer.
Add the Roquefort in chunks and stir until melted and the sauce coats the back of a spoon. Taste and adjust seasoning.
Slice the rested bavette on a diagonal across the grain. Plate with roasted vegetables, asparagus, and fries.
Spoon the hot Roquefort sauce over the steak and serve immediately.

Video

Notes

Substitutions and variations

Steak cut: If you can’t find bavette/flank, use hanger steak, skirt steak, or even a sirloin steak. Just adjust cooking time to thickness.
Cheese: Roquefort can be swapped for Gorgonzola, Danish blue, or other blue cheese; the flavor will be a bit milder.
Stock: Veal stock can be replaced with a reduced beef broth.
Sides: Swap fries for Parisian potatoes, cheesy beef macaroni casserole for a heavier meal, or a simple Greek salad on the side.
Starter and dessert: Start with creamy butternut squash soup or creamy tomato soup, and finish with moist dark chocolate cake or pear almond tart.

FAQ

Can I make the Roquefort sauce ahead of time?
Yes. You can make it a few hours ahead, cool it down, and reheat it very gently over low heat. Avoid boiling it hard so it doesn’t split.

How do I make sure the bavette isn’t tough?
Don’t overcook it, and always slice across the grain, on a bias. Letting the steak rest before slicing is also essential to keep it juicy.

Can I use this sauce on chicken or pork?
Yes. It’s excellent on grilled chicken, pork chops, or even as a sauce for chicken Milanese or chicken piccata, if you like blue cheese.

Keywords Beef, sauce, Steak

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