Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce

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.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I have loved my entire life. They are fine and they look wonderful.

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:
  1. Make ready 1 bunch fresh thyme
  2. Take 3 white onions
  3. Prepare 1 rump steak
  4. Take 10 shallots
  5. Get 150 grams smoked bacon lardons
  6. Get 150 grams button mushrooms
  7. Prepare 3 clove garlic
  8. Make ready 1 bay leaf
  9. Prepare 150 grams carrots
  10. Take 50 grams celery
  11. Make ready 500 ml french red wine
  12. Make ready 500 ml chicken stock
  13. Take 50 ml brandy
  14. Get 1 bunch bouquet garni
  15. Prepare 1 tsp dijon mustard
  16. Take 2 tsp wholegrain mustard
  17. Prepare 500 grams large potatoes
  18. Prepare 200 grams cheddar cheese
  19. Make ready 400 ml double cream
  20. Get 100 ml whole milk
  21. Make ready 50 grams butter
  22. 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:
  1. preheat oven to 180°F
  2. slice the potatoes thinly on a mandolin if you have one
  3. parboil the sliced potatoes for 5 minutes
  4. simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard
  5. season the cream to taste and remove from the heat. add half the cheese and some thyme
  6. 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.
  7. put the potatoes in the oven for 40 minutes being careful not to burn the top
  8. finely chop one of the onions along with the celery.
  9. chop 2 cloves of garlic and thinly slice the carrot slightly on an angle
  10. peel the shallots and clean the mushrooms
  11. In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard
  12. fry for ten minutes then add the stock, wine and bouquet garni
  13. reduce the sauce by half on a simmer for at least half an hour
  14. chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown
  15. 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
  16. season the steak liberally with salt and black pepper
  17. mix the cornflour in a little cold water until it dissolves then add to the wine and stock
  18. fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil
  19. leave to rest for at least five minutes
  20. add the resting juices to the stock and wine
  21. time to plate up
  22. put a thick line of the onion puree on a white plate
  23. using a round pastry cutter put a round of the potato at the end of the line of the onion puree
  24. liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots
  25. 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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