Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I’ve loved my entire life. They are fine and they look fantastic.
In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard fry for ten minutes then add the stock, wine and bouquet garni reduce the sauce by half on a simmer for at least half an hour chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown Great recipe for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce.. with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Delicious dinner party meal. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes.
To begin with this recipe, we must prepare a few ingredients. You can cook rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce using 22 ingredients and 25 steps. Here is how you cook that.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- Take 1 bunch fresh thyme
- Get 3 white onions
- Take 1 rump steak
- Make ready 10 shallots
- Take 150 grams smoked bacon lardons
- Prepare 150 grams button mushrooms
- Take 3 clove garlic
- Get 1 bay leaf
- Take 150 grams carrots
- Get 50 grams celery
- Get 500 ml french red wine
- Take 500 ml chicken stock
- Make ready 50 ml brandy
- Prepare 1 bunch bouquet garni
- Prepare 1 tsp dijon mustard
- Prepare 2 tsp wholegrain mustard
- Prepare 500 grams large potatoes
- Prepare 200 grams cheddar cheese
- Take 400 ml double cream
- Make ready 100 ml whole milk
- Take 50 grams butter
- Prepare 50 grams corn flour
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks.
Instructions to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- preheat oven to 180Β°F
- slice the potatoes thinly on a mandolin if you have one
- parboil the sliced potatoes for 5 minutes
- simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard
- season the cream to taste and remove from the heat. add half the cheese and some thyme
- layer the potatoes in a deep baking tray with some of the cheese between each layer and finally use the remaining cheese to top the potatoes.
- put the potatoes in the oven for 40 minutes being careful not to burn the top
- finely chop one of the onions along with the celery.
- chop 2 cloves of garlic and thinly slice the carrot slightly on an angle
- peel the shallots and clean the mushrooms
- In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard
- fry for ten minutes then add the stock, wine and bouquet garni
- reduce the sauce by half on a simmer for at least half an hour
- chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown
- after half an hour add 100 ml of the remaining cream to the onions then blitz to a fine puree with a hand blender or food processor
- season the steak liberally with salt and black pepper
- mix the cornflour in a little cold water until it dissolves then add to the wine and stock
- fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil
- leave to rest for at least five minutes
- add the resting juices to the stock and wine
- time to plate up
- put a thick line of the onion puree on a white plate
- using a round pastry cutter put a round of the potato at the end of the line of the onion puree
- liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots
- put the steak alongside the puree and enjoy
You may wish transfer the ingredients to a crock-pot for this process. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house.
So that is going to wrap this up with this exceptional food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!