Steps to Make Perfect Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce
by Lela Mills
Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites food recipes. For mine, I will 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 favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life.
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 cook it.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
Make ready 1 bunch fresh thyme
Prepare 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
Get 1 bay leaf
Make ready 150 grams carrots
Get 50 grams celery
Make ready 500 ml french red wine
Take 500 ml chicken stock
Take 50 ml brandy
Make ready 1 bunch bouquet garni
Take 1 tsp dijon mustard
Get 2 tsp wholegrain mustard
Take 500 grams large potatoes
Take 200 grams cheddar cheese
Make ready 400 ml double cream
Prepare 100 ml whole milk
Prepare 50 grams butter
Make ready 50 grams corn flour
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
So that’s going to wrap this up with this special 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 is gonna be more interesting food in 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!