Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Today, we're going to prepare a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce.
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. 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 fresh thyme
- Get white onions
- Take rump steak
- Make ready shallots
- Get smoked bacon lardons
- Prepare button mushrooms
- Make ready garlic
- Get bay leaf
- Prepare carrots
- Make ready celery
- Make ready french red wine
- Take chicken stock
- Take brandy
- Make ready bouquet garni
- Prepare dijon mustard
- Make ready wholegrain mustard
- Get large potatoes
- Prepare cheddar cheese
- Take double cream
- Make ready whole milk
- Take butter
- Take corn flour
We also have wide variety of recipes to try. Before you jump to Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe, you may want to read this short interesting healthy. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce.
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
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce.
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