Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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 Before you jump to Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen. 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.
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To begin with this recipe, we have to first 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:
- Make ready 1 bunch fresh thyme
- Take 3 white onions
- Prepare 1 rump steak
- Take 10 shallots
- Get 150 grams smoked bacon lardons
- Get 150 grams button mushrooms
- Prepare 3 clove garlic
- Make ready 1 bay leaf
- Prepare 150 grams carrots
- Take 50 grams celery
- Make ready 500 ml french red wine
- Make ready 500 ml chicken stock
- Take 50 ml brandy
- Get 1 bunch bouquet garni
- Prepare 1 tsp dijon mustard
- Take 2 tsp wholegrain mustard
- Prepare 500 grams large potatoes
- Prepare 200 grams cheddar cheese
- Make ready 400 ml double cream
- Get 100 ml whole milk
- Make ready 50 grams butter
- Make ready 50 grams corn flour
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too.
Instructions 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
One of my favorites food recipes. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Brush the onions on both sides with canola oil and season with salt and pepper, to taste. The Best Rump Steak Sauces Recipes on Yummly Homemade Steak Sauce, Sweet And Spicy Homemade Steak Sauce, Creamy Steak Sauce Mayonnaise.
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