Bavette steak with Le Gruyère AOP polenta chips

60 minutes


  • 800g of bavette steak
  • 200g of polenta
  • 750ml of water
  • 100g of Le Gruyère AOP, grated
  • 50g of butter
  • oil
  • salt
  • pepper


First place the water into a wide saucepan with a good pinch of salt and place on the hob. Bring to the boil. Meanwhile, very lightly grease a baking tray, approximately 34cm by 25cm wide and a couple of centimetres deep
Once the water is bubbling, slowly empty the polenta into the pan, stirring all the while with a whisk. Take your time because in my experience, polenta has a tendency to go lumpy if you pour it in too quickly
Reduce to a low-medium heat and continue stirring through – here you may want to switch to a wooden spoon. Keep stirring for 5 minutes or so until it begins to thicken
Add the butter and stir through, which will loosen the polenta up a bit. Add the Gruyère cheese, again still stirring so that the cheese melts and incorporates into the polenta. Taste for seasoning, grinding in a good mix of salt and pepper
Working quickly, pour the polenta into the tray, giving it a good shake to distribute the ‘porridge’ evenly into the corners. If you want to go the extra mile you could smooth over the surface with a palette knife, but the polenta will start to set and become sticky, so you might not want to worry
Cover with a tea towel and leave in a cool part of the kitchen to set fully – this takes about 1–2 hours
Preheat your oven to 180°C/gas mark 4
Turn out the slab of polenta onto a chopping board. Cut into nice chunky chips and place them back onto another baking tray. Bake in the oven for 25–30 minutes, checking halfway through to turn the chips
When the chips are nearly ready, set a pan over a high heat. Oil the bavette steaks and season with salt and pepper. Sear the steaks for 2 minutes on each side, then allow to rest for a few minutes before slicing
Remove the chips from the oven and serve with the steak, a side salad and a glass of beer (especially if it’s a Friday night)