Hey everyone, it is Jim, welcome to my recipe page. 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. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of recent trending foods on earth. It’s easy, 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 that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. 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:
- Get 1 bunch fresh thyme
- Make ready 3 white onions
- Take 1 rump steak
- Get 10 shallots
- Get 150 grams smoked bacon lardons
- Get 150 grams button mushrooms
- Take 3 clove garlic
- Prepare 1 bay leaf
- Make ready 150 grams carrots
- Get 50 grams celery
- Take 500 ml french red wine
- Make ready 500 ml chicken stock
- Make ready 50 ml brandy
- Get 1 bunch bouquet garni
- Prepare 1 tsp dijon mustard
- Get 2 tsp wholegrain mustard
- Get 500 grams large potatoes
- Get 200 grams cheddar cheese
- Make ready 400 ml double cream
- Take 100 ml whole milk
- Prepare 50 grams butter
- Prepare 50 grams corn flour
I order hamburger steak at a local joint with onions and mushrooms and now will try to make it at home. I had even looked online for a recipe, but found nothing that matched what I got at the restaurant until. The Best Rump Steak Recipes on Yummly Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
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
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. Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Scatter the ham hock evenly over the potatoes, then layer up the remaining slices. Beat the cream and milk together adding the mustard, half the thyme and a good amount of black pepper and sea salt.
So that’s going to wrap it up with this exceptional food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
