Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Cook steak as before, then set aside.
Transfer the onions to a blender. Season with salt and ground pepper. Whatever steak you decide to use, just know that the sauce will make it better.
Hello everybody, 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Cook steak as before, then set aside.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we have to 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:
- {Prepare 1 bunch of fresh thyme.
- {Prepare 3 of white onions.
- {Take 1 of rump steak.
- {Take 10 of shallots.
- {Get 150 grams of smoked bacon lardons.
- {Prepare 150 grams of button mushrooms.
- {Take 3 clove of garlic.
- {Make ready 1 of bay leaf.
- {Get 150 grams of carrots.
- {Prepare 50 grams of celery.
- {Prepare 500 ml of french red wine.
- {Take 500 ml of chicken stock.
- {Take 50 ml of brandy.
- {Take 1 bunch of bouquet garni.
- {Prepare 1 tsp of dijon mustard.
- {Prepare 2 tsp of wholegrain mustard.
- {Take 500 grams of large potatoes.
- {Make ready 200 grams of cheddar cheese.
- {Make ready 400 ml of double cream.
- {Take 100 ml of whole milk.
- {Get 50 grams of butter.
- {Get 50 grams of corn flour.
Really lay on the mushroom sauce, too—perfect and wonderful. Tender potato slices in a rich, creamy, gluten free sauce, with a hint of garlic and a cheesy top. Fantastic with steaks, roasts – actually with anything! Pungent and robustly flavored, Wholegrain Mustard with Irish Stout is excellent with roast beef, steak, and barbequed meats.
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.
It adds a subtle flavor to wine and other sauces for game and venison. I prefer Dijon for steaks, but honey mustard is particularly delicious in a pan sauce for pork dishes. Use onions or garlic in place of the shallot here (or even capers, which pair exceedingly well with Cook the shallot and thyme: Return the pan to medium heat and add the shallot and thyme and cook. The problem: I have no idea what else to serve. Steak and onions are a winning combination.
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