Rump steak with creamy brioche leeks

Rump steak is full of flavour. Buy the best quality you can, as there are cheap rump steaks even your dog would find hard to chew.

SERVES 4 PREP 10 MINS COOK 20 MINS

✱ 1 medium potato, peeled and cut into 1cm dice

✱ Sea salt and 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 of thyme, leaves picked

✱ 3 slices of brioche loaf, cut into

1cm cubes

✱ 50g Gruyère cheese, finely grated

✱ 4 x 250g rump steaks

✱ Rapeseed oil

1 Preheat the oven to 200C/gas 6. 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 mins, then drain.

3 Meanwhile, heat a frying pan until just warm. Add 50g of the butter and when melted, add the shallot, garlic and leeks and cook for 2-3 mins, or until softened. Add the potatoes and mix to combine, then add the wine and bring to a simmer. Add the cream and thyme leaves, and simmer for 2-3 mins. Season with salt and pepper and pour into an ovenproof dish.

4 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 on top. Bake in the oven for 5-10 mins until golden and bubbling.

5 Meanwhile, heat a griddle pan until searing hot and rub the steaks with 1tbsp oil. Brush the griddle with a little oil too, add the steaks and cook for 2 mins without moving them. Turn them 90° and cook for another 1 min. Season with salt and pepper. Turn the steaks over and cook for 1-2 more mins. Remove from the pan and place on a plate to rest.

6 Melt the remaining butter in the brioche pan and brush it over the steaks, spooning any resting liquid over the meat. Season.

7 Serve the steaks with the leeks alongside and any juices poured over them.

Per serving: 1,106 cals, 78g fat (49g saturated), 32g carbohydrates