Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Try our perfect method for cooking a simple rump steak with these easy, foolproof steps. Serve with golden brown chips for an indulgent dinner for two. Heat a non-stick heavy-based frying pan over a very high heat.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- Take 1 bunch fresh thyme
- Get 3 white onions
- Make ready 1 rump steak
- Make ready 10 shallots
- Prepare 150 grams smoked bacon lardons
- Make ready 150 grams button mushrooms
- Make ready 3 clove garlic
- Make ready 1 bay leaf
- Get 150 grams carrots
- Get 50 grams celery
- Take 500 ml french red wine
- Make ready 500 ml chicken stock
- Take 50 ml brandy
- Prepare 1 bunch bouquet garni
- Take 1 tsp dijon mustard
- Make ready 2 tsp wholegrain mustard
- Get 500 grams large potatoes
- Make ready 200 grams cheddar cheese
- Get 400 ml double cream
- Get 100 ml whole milk
- Prepare 50 grams butter
- Get 50 grams corn flour
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. Cut into the fatty edge of the rump steaks several times and dip in flour. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night.
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
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. A wide variety of onion puree sauce options are available to you, such as liquid, pasty, and solid. You can also choose from chili, soybean onion.
So that is going to wrap this up for this special food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
