Hey everyone, it is John, welcome to our recipe page. 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. This time, I will make it a little bit tasty. This will be really delicious.
Cook steak as before, then set aside. This fabulously simple way to prepare steak makes for a delicious meal for all beef - and onion - lovers! It goes well with creamy mashed potatoes and a green salad.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I have loved my whole life. They’re nice and they look fantastic.
To get started 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 can achieve that.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- Make ready 1 bunch fresh thyme
- Make ready 3 white onions
- Make ready 1 rump steak
- Make ready 10 shallots
- Make ready 150 grams smoked bacon lardons
- Prepare 150 grams button mushrooms
- Prepare 3 clove garlic
- Take 1 bay leaf
- Take 150 grams carrots
- Make ready 50 grams celery
- Take 500 ml french red wine
- Make ready 500 ml chicken stock
- Make ready 50 ml brandy
- Make ready 1 bunch bouquet garni
- Prepare 1 tsp dijon mustard
- Get 2 tsp wholegrain mustard
- Get 500 grams large potatoes
- Make ready 200 grams cheddar cheese
- Prepare 400 ml double cream
- Take 100 ml whole milk
- Take 50 grams butter
- Get 50 grams corn flour
Succulent steaks, a garlicky sauce and golden tatties make for a winning combination in this To make the dauphinoise, mix together the milk, cream, garlic, thyme and bay leaf in a large saucepan and Remove and leave to rest. Spoon the sauce over the steaks on the plates. Serve with the potato wedges and raw spinach, or with pan-fried plum tomatoes (cooked alongside the steak) and Top tip for making Steak with mustard jus. Cook onion wedges with potato wedges, if you like.
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
Steak SaladEat Smarter. apple cider vinegar, softened butter, leaf lettuce, chervil, parsley and. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy. As well as sausages, thick onion and mustard gravy is also the perfect sauce for many meat dishes including roast meats or poured into a Yorkshire pudding. This post will show you the easiest way to cook a rump steak, so that it's perfect every time. Peel and halve the red onion.
So that is going to wrap it up for this exceptional food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
