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, hope you’re having an amazing 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. This time, I’m gonna make it a bit unique. 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 meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Stir in the mustard, thyme and some seasoning; transfer to a bowl. Rump steak is a beef dish that's popular in the UK. You can cook rump steak in a variety of ways, just like other cuts of beef.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Take 1 bunch fresh thyme
  2. Get 3 white onions
  3. Take 1 rump steak
  4. Take 10 shallots
  5. Make ready 150 grams smoked bacon lardons
  6. Prepare 150 grams button mushrooms
  7. Take 3 clove garlic
  8. Prepare 1 bay leaf
  9. Get 150 grams carrots
  10. Take 50 grams celery
  11. Prepare 500 ml french red wine
  12. Get 500 ml chicken stock
  13. Take 50 ml brandy
  14. Take 1 bunch bouquet garni
  15. Make ready 1 tsp dijon mustard
  16. Make ready 2 tsp wholegrain mustard
  17. Get 500 grams large potatoes
  18. Make ready 200 grams cheddar cheese
  19. Take 400 ml double cream
  20. Take 100 ml whole milk
  21. Get 50 grams butter
  22. Get 50 grams corn flour

Reduce heat to medium low, so the sauce just barely simmers. 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).

Steps 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

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. Rump steak is a popular cut that can be used as a steak, of further butchered to create chunky pieces perfect This is a lovely red wine sauce for steak that incorporates a whole head of roasted garlic. The Best Rump Steak Sauces Recipes on Yummly

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