Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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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 get started with this recipe, we have to 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 it.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- Take fresh thyme
- Get white onions
- Make ready rump steak
- Take shallots
- Get smoked bacon lardons
- Take button mushrooms
- Prepare garlic
- Take bay leaf
- Prepare carrots
- Get celery
- Take french red wine
- Prepare chicken stock
- Get brandy
- Prepare bouquet garni
- Take dijon mustard
- Take wholegrain mustard
- Get large potatoes
- Prepare cheddar cheese
- Get double cream
- Prepare whole milk
- Make ready butter
- Make ready 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.
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
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 reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!