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Australian Rump Steak with Creamy Sweet Potato and Gruyere Gratin

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2x500g Australian rump steak
1kg Sweet Potatoes
400ml Cream
100g Gruyere
50g Pecans, chopped
Sprig of rosemary
Butter, for greasing
Salt and pepper, to taste


1 In a heated pan, add butter and the beef. Sprinkle salt and pepper; cook both sides for 3 minutes. Add more butter and sauté for 5 more minutes. Leave to rest for 5-6 minutes.
2 In a bowl, pour in the cream and add the spinach, pecans and rosemary. Sprinkle salt and pepper.
3 Once the beef has rested, place the sweet potatoes on the top of the beef. Pour the cream mixture on to the above.
4 Cover the dish with parchment paper and aluminum foil and place in the oven for 2 hours.
5 Garnish with parmesan cheese, pecans and rosemary.