The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Rump Steak with Creamy Truffle Leek & Mushrooms
You'll love our dry-aged British rump steak, enticingly tender and flavour-rich. Here we slice it and serve with a creamy leek, mushroom and kale sauce, infused with aromatic truffle. Just the thing for a weekend treat.
Ready in 20
High protein
4 of 5 a day
Serving size
Ingredients
- 2 rump steaks
- 1 sweet potato
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 40g baby spinach
- 1 tbsp extra virgin olive oil with white truffle flavouring (extra virgin olive oil, white truffle flavouring)
- 120g chestnut mushrooms
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 2 garlic clove
- 1 leek
Nutritional Information
Calories: 536
Protein: 39g
Carbs: 45g
Fat: 23g
Ingredients
- 1 rump steak
- 1 leek (use half)
- 120g chestnut mushrooms (use half)
- 1 tsp dried Italian herbs (use half) (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 80g coconut yoghurt (use a quarter) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 tbsp extra virgin olive oil with white truffle flavouring (use half) (extra virgin olive oil, white truffle flavouring)
- 40g baby spinach (use half)
- 1 sweet potato (use half)
- 1½ garlic clove
Nutritional Information
Calories: 571
Protein: 39g
Carbs: 46g
Fat: 27g
Rump Steak with Creamy Truffle Leek & Mushrooms
You'll love our dry-aged British rump steak, enticingly tender and flavour-rich. Here we slice it and serve with a creamy leek, mushroom and kale sauce, infused with aromatic truffle. Just the thing for a weekend treat.
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Cooking Instructions
- Boil a kettle. Peel and roughly dice the sweet potato into 2cm cubes. Place into a saucepan with half the stock cube and cover with boiling water. Simmer for 12-13 mins, until soft, then drain. Return to the pan and mash with a pinch of sea salt.
- Thinly slice the mushrooms. Finely chop or crush the garlic. Trim and thinly slice the leek into 1cm rounds. Heat a large frying pan with 1 tsp oil on medium heat. Add the leek, mushrooms, spinach, garlic and dried herbs (to taste) to the pan. Cook for 5 mins, until softening.
- Heat another medium frying pan with 1 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Add the steaks and cook (as a guideline: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Leave to rest then slice against the grain.
- Crumble the remaining stock cube into the leek mixture. Add the truffle oil and 50ml hot water (25ml for 1 person) and cook on medium-high heat for another 2 mins. Stir in half the yoghurt and season with sea salt and black pepper.
- Serve the steaks over the mash with the truffle, leek and mushroom sauce.
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