Hello everybody, it’s me, Dave, welcome to our recipe page. 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. This time, I’m gonna make it a little bit unique. This will be really delicious.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life. They’re nice 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 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.
To begin with this recipe, we have to first prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- Prepare 1 bunch fresh thyme
- Get 3 white onions
- Get 1 rump steak
- Prepare 10 shallots
- Prepare 150 grams smoked bacon lardons
- Prepare 150 grams button mushrooms
- Take 3 clove garlic
- Get 1 bay leaf
- Prepare 150 grams carrots
- Make ready 50 grams celery
- Make ready 500 ml french red wine
- Take 500 ml chicken stock
- Get 50 ml brandy
- Make ready 1 bunch bouquet garni
- Take 1 tsp dijon mustard
- Make ready 2 tsp wholegrain mustard
- Make ready 500 grams large potatoes
- Take 200 grams cheddar cheese
- Get 400 ml double cream
- Make ready 100 ml whole milk
- Get 50 grams butter
- Make ready 50 grams corn flour
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. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hello everybody, it is Louise, welcome to my recipe page.
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
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 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. For mine, I am going to make it a bit tasty.
So that’s going to wrap it 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 sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!