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The Perfect Chef’s Rump Steak

Pan-seared rump steaks served alongside a creamy potato and leek gratin topped with golden brioche croutons and melted Gruyère cheese.

DinnerBeefMain CourseHigh ProteinSteak
Estimated Nutrition
Calories
1215.1
kcal / serving
4860.5 kcal total
Carbs
20.6g
per serving
82.3 g total
Fat
96.2g
per serving
384.8 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
125
g
Butter
split into three portions
250
ml
Double Cream
heavy cream
50
g
Gruyère
finely grated
GrainsCereals
3
slice
Brioche
cut into 1cm cubes
Liquids
100
ml
White Wine
dry
Meat
1000
g
Rump Steaks
four pieces of 250g each
NutsSeeds
2
clove
Garlic
finely diced
3
sprig
Thyme
leaves only
1
unit
Sea Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Rapeseed Oil
canola oil
Vegetables
1
piece
Potato
peeled and cut into 1cm cubes
1
piece
Shallot
finely diced
500
g
Leeks
washed, trimmed and sliced

Method

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