beef
Australian Rump Steak with Creamy Sweet Potato and Gruyere Gratin
Serves
4-6
Prep Time
45
Cook Time
120
Ingredients
| 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 |
Method
| 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. |
