How to Make Award-winning Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. 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 Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day.

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. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. Get these exclusive recipes with a subscription to Yummly Pro.

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 Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It's enjoyed by millions every day.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I’ve loved my entire life.

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 can achieve that.

The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

  1. Take of fresh thyme.
  2. Prepare of white onions.
  3. Make ready of rump steak.
  4. You need of shallots.
  5. It’s of smoked bacon lardons.
  6. It’s of button mushrooms.
  7. Get of garlic.
  8. Make ready of bay leaf.
  9. Make ready of carrots.
  10. Make ready of celery.
  11. You need of french red wine.
  12. Prepare of chicken stock.
  13. Take of brandy.
  14. Make ready of bouquet garni.
  15. Make ready of dijon mustard.
  16. Take of wholegrain mustard.
  17. Get of large potatoes.
  18. Get of cheddar cheese.
  19. Get of double cream.
  20. It’s of whole milk.
  21. Prepare of butter.
  22. You need of corn flour.

Place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Cut into the fatty edge of the rump steaks several times and dip in flour.

step by step to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

  1. preheat oven to 180°F.
  2. slice the potatoes thinly on a mandolin if you have one.
  3. parboil the sliced potatoes for 5 minutes.
  4. simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard.
  5. season the cream to taste and remove from the heat. add half the cheese and some thyme.
  6. 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..
  7. put the potatoes in the oven for 40 minutes being careful not to burn the top.
  8. finely chop one of the onions along with the celery..
  9. chop 2 cloves of garlic and thinly slice the carrot slightly on an angle.
  10. peel the shallots and clean the mushrooms.
  11. In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard.
  12. fry for ten minutes then add the stock, wine and bouquet garni.
  13. reduce the sauce by half on a simmer for at least half an hour.
  14. chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown.
  15. 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.
  16. season the steak liberally with salt and black pepper.
  17. mix the cornflour in a little cold water until it dissolves then add to the wine and stock.
  18. fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil.
  19. leave to rest for at least five minutes.
  20. add the resting juices to the stock and wine.
  21. time to plate up.
  22. put a thick line of the onion puree on a white plate.
  23. using a round pastry cutter put a round of the potato at the end of the line of the onion puree.
  24. liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots.
  25. put the steak alongside the puree and enjoy.

Fry until brown in the same pan as the onions. To make the dauphinoise, mix together the milk, cream, garlic, thyme and bay leaf in a large saucepan and bring to the boil over a medium heat. Steak and ale pie, braised red cabbage, hand cut chips and ale gravy. Oven roast lamb rump with roast baby potatoes, tenderstem broccoli, salsa verde, broccoli puree and lamb jus. (GF) (DFO) Onion and Mustard Sauce. You can watch how to make sauces in our Cookery School video below.

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