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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going 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 tasty. This is gonna smell and look delicious.

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James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Cook steak as before, then set aside. When choosing a steak, sirloin is a fine choice due to its tasty, melt-in-the-mouth succulence.

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

Really lay on the mushroom sauce, too—perfect and wonderful. Tender potato slices in a rich, creamy, gluten free sauce, with a hint of garlic and a cheesy top. Fantastic with steaks, roasts - actually with anything! Pungent and robustly flavored, Wholegrain Mustard with Irish Stout is excellent with roast beef, steak, and barbequed meats.

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

Fantastic with steaks, roasts - actually with anything! Pungent and robustly flavored, Wholegrain Mustard with Irish Stout is excellent with roast beef, steak, and barbequed meats. It adds a subtle flavor to wine and other sauces for game and venison. I prefer Dijon for steaks, but honey mustard is particularly delicious in a pan sauce for pork dishes. Use onions or garlic in place of the shallot here (or even capers, which pair exceedingly well with Cook the shallot and thyme: Return the pan to medium heat and add the shallot and thyme and cook.

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