Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Stir in the mustard, thyme and some seasoning; transfer to a bowl. Rump steak is a beef dish that's popular in the UK.
You can also sear the steak and then finish it off in the oven for a different flavor. Brush over both sides of the steaks and onion slices. Brush occasionally with sauce during grilling.
Hello everybody, I 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 am going to make it a bit tasty. This will be really delicious.
See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Stir in the mustard, thyme and some seasoning; transfer to a bowl. Rump steak is a beef dish that's popular in the UK.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must 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:
- {Make ready 1 bunch of fresh thyme.
- {Take 3 of white onions.
- {Make ready 1 of rump steak.
- {Make ready 10 of shallots.
- {Prepare 150 grams of smoked bacon lardons.
- {Make ready 150 grams of button mushrooms.
- {Take 3 clove of garlic.
- {Get 1 of bay leaf.
- {Take 150 grams of carrots.
- {Prepare 50 grams of celery.
- {Make ready 500 ml of french red wine.
- {Make ready 500 ml of chicken stock.
- {Get 50 ml of brandy.
- {Make ready 1 bunch of bouquet garni.
- {Prepare 1 tsp of dijon mustard.
- {Make ready 2 tsp of wholegrain mustard.
- {Get 500 grams of large potatoes.
- {Get 200 grams of cheddar cheese.
- {Get 400 ml of double cream.
- {Take 100 ml of whole milk.
- {Make ready 50 grams of butter.
- {Get 50 grams of corn flour.
Reduce heat to medium low, so the sauce just barely simmers. Continue stirring and cooking for about five minutes, letting the sauce reduce and thicken. Pour sauce into a small serving dish or ramekin. While sauce is still hot, spoon sauce over steaks (or chops, chicken, or fish).
Steps 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.
Keep spooning 🙂 Okay, now serve immediately. Rump steak is a popular cut that can be used as a steak, of further butchered to create chunky pieces perfect This is a lovely red wine sauce for steak that incorporates a whole head of roasted garlic. The Best Rump Steak Sauces Recipes on Yummly Steak Sauce Marcus Samuelsson. shallots, garlic cloves, seeds. Cut into the fatty edge of the rump steaks several times and dip in flour.
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