Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hey everyone, I hope you're having an incredible day today.
To begin with this recipe, we must prepare a few components. You can have 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:
- Prepare 1 bunch fresh thyme
- Make ready 3 white onions
- Take 1 rump steak
- Prepare 10 shallots
- Make ready 150 grams smoked bacon lardons
- Take 150 grams button mushrooms
- Take 3 clove garlic
- Get 1 bay leaf
- Get 150 grams carrots
- Make ready 50 grams celery
- Make ready 500 ml french red wine
- Make ready 500 ml chicken stock
- Get 50 ml brandy
- Prepare 1 bunch bouquet garni
- Make ready 1 tsp dijon mustard
- Make ready 2 tsp wholegrain mustard
- Make ready 500 grams large potatoes
- Prepare 200 grams cheddar cheese
- Prepare 400 ml double cream
- Make ready 100 ml whole milk
- Prepare 50 grams butter
- Take 50 grams corn flour
Related posts: Step-by-Step Guide to Prepare Quick Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce The Best Rump Steak Sauces Recipes on Yummly Homemade Steak Sauce, Sweet And Spicy Homemade Steak Sauce, Creamy Steak Sauce Mayonnaise. Continue stirring and cooking for about five minutes, letting the sauce reduce and thicken. Pour sauce into a small serving dish or ramekin.
Steps to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- preheat oven to 180°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
Continue stirring and cooking for about five minutes, letting the sauce reduce and thicken. Pour sauce into a small serving dish or ramekin. While sauce is still hot, spoon sauce over steaks (or chops, chicken, or fish). Keep spooning :) Okay, now serve immediately. The diced top rump gets braised slowly until the meat is tender and is falling apart; We then take out the bay leaves that have been simmering and stir through a little redcurrant jelly to balance the bitterness from the stout.
So that’s going to wrap this up for this exceptional food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!