Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce
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. This will be really delicious.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I have loved my entire life.

Try our perfect method for cooking a simple rump steak with these easy, foolproof steps. Serve with golden brown chips for an indulgent dinner for two. Heat a non-stick heavy-based frying pan over a very high heat.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
  1. Get 1 bunch fresh thyme
  2. Get 3 white onions
  3. Prepare 1 rump steak
  4. Make ready 10 shallots
  5. Prepare 150 grams smoked bacon lardons
  6. Get 150 grams button mushrooms
  7. Make ready 3 clove garlic
  8. Get 1 bay leaf
  9. Get 150 grams carrots
  10. Get 50 grams celery
  11. Make ready 500 ml french red wine
  12. Get 500 ml chicken stock
  13. Make ready 50 ml brandy
  14. Prepare 1 bunch bouquet garni
  15. Make ready 1 tsp dijon mustard
  16. Take 2 tsp wholegrain mustard
  17. Make ready 500 grams large potatoes
  18. Make ready 200 grams cheddar cheese
  19. Take 400 ml double cream
  20. Make ready 100 ml whole milk
  21. Prepare 50 grams butter
  22. Prepare 50 grams corn flour

You may wish transfer the ingredients to a crock-pot for this process. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night.

Instructions 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

Spoon the sauce over the steaks on the plates. Serve with the potato wedges and raw spinach, or with pan-fried plum tomatoes (cooked alongside the steak) and Top tip for making Steak with mustard jus. Crispy on the outside, succulent and juicy on the inside - that is the perfect steak. Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy.

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