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 are having an amazing day today. Today, I will show you a way 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 unique. This will be really delicious.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I’ve loved my entire life.

Heat the oil in a pan. 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.

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

I had even looked online for a recipe, but found nothing that matched what I got at the restaurant until. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy. Boeuf bourguignon almost always contains cured pork, too - after all, this is a French recipe, and two meats are better than one. A whole bottle is required for maximum impact, preferably reduced to concentrate its flavour: Olney does so after cooking, but this involves lifting out the meat and.

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

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. Once infused, discard the bay leaf and add the potatoes, onion and. This mustard steak and onion ring combo is a meat lover's dream and the perfect excuse to stay in. Fry them in a very hot pan until the outside is sealed. Combine the mustard crust ingredients and brush each steak with the mixture.

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 confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!