Rump steak with creamy brioche leeks

Rump steak with creamy brioche leeks

More Home Comforts
Peter Cassidy

Rump steak is a chef’s favourite, as it’s full of flavour. My advice is to buy the best quality you can, as there are cheap rump steaks that even your dog would find hard to chew.


Quantity Ingredient
1 medium potato, peeled and cut into 1cm dice
sea salt
freshly ground black pepper
125g unsalted butter
1 shallot, finely diced
2 garlic cloves, finely chopped
500g leeks, washed and sliced
100ml white wine
250ml double cream
3 sprigs thyme, leaves picked
3 slices brioche loaf, cut into 1cm cubes
50g gruyere cheese, finely grated
4 x 250g rump steaks
1 tablespoon rapeseed oil


  1. Preheat the oven to 200°C.
  2. Bring a pan of water to the boil. Add the potatoes and a pinch of salt, reduce the heat and simmer for 3–4 minutes, then drain.
  3. Meanwhile, heat a frying pan until just warm. Add 50g of the butter and when it’s melted, add the shallot, garlic and leeks and cook for 2–3 minutes, or until softened.
  4. Add the potatoes to the pan and mix to combine, then add the white wine and bring to a simmer. Add the cream and thyme leaves, and simmer for 2–3 minutes. Season to taste with salt and pepper and pour into an ovenproof dish.
  5. Heat a separate frying pan until hot. Add 50g of the butter and the brioche cubes and fry until golden-brown on all sides. Scatter over the top of the leeks, then scatter the cheese over the top to cover.
  6. Bake for 5–10 minutes until golden and bubbling.
  7. Meanwhile, heat a griddle pan until searing hot and rub the steaks with the rapeseed oil. Brush the griddle with a little rapeseed, then add the steaks and cook for 2 minutes without moving them. Turn them 90° and cook for another minute. Season with salt and pepper. Turn the steaks over and cook for 1–2 more minutes, then remove from the pan and place on a plate to rest.
  8. Melt the remaining butter in the brioche pan and brush it over the steaks, spooning any resting liquid back over the meat, then season once more.
  9. Serve the steaks with the leeks alongside and any juices poured over them.
Home Comforts
British food
classic recipes
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