Why not par your perfect teak with creamy, garlicky potatoes! 


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

  • 125g/4½ oz butter

  • 1 shallot, finely diced

  • 2 garlic cloves, finely diced

  • 500g/1lb 2oz leeks, washed and sliced

  • 100ml/3 ½ floz white wine

  • 250ml/9fl oz double cream

  • 3 sprigs fresh thyme, leaves picked

  • 3 slices brioche loaf, cut into 1cm cubes

  • 50g/2oz Gruyère, finely grated

  • 4 x 250g/9oz rump steaks

  • 1 tbsp rapeseed oil

  • sea salt and freshly ground black pepper


  • 1.

    Preheat the oven to 200C/400F/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 minutes.

  • 3.

    Meanwhile, heat a frying pan until just warm, add 50g/2oz of the butter and when it’s melted, add the shallot, garlic and leeks and sweat 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 and simmer for 2-3 minutes.

  • 5.

    Season to taste with salt and freshly ground black pepper and pour into an ovenproof dish.

  • 6.

    Heat a separate frying pan until hot. Add 50g/2oz of the butter and the brioche cubes and fry until golden-brown on all sides.

  • 7.

    Scatter over the top of the leeks then grate the cheese over the top to cover. Place in the oven to bake for 5-10 minutes until golden and bubbling.

  • 8.

    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, then turn 90° and cook for another minute. Season with salt and black pepper.

  • 9.

    Turn over and cook for 1-2 more minutes then remove from the pan and place onto a plate to rest.

  • 10.

    Melt the remaining butter in the brioche pan and brush over the steaks, spooning any resting liquid back over the steaks, then season once more.

  • 11.

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

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1200kj
  • Fat Total 84g
  • Saturated Fat 43g
  • Protein 59g
  • Carbohydrate 48g
  • Sugar 9g
  • Sodium 1398mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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