Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce
Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce

Hey everyone, I hope you’re having an incredible day. Today, I’m gonna show you how to make a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.

James Martin's recipe for rump steak is perfect for any special occasion, such as a James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and. Rump steaks are a tough meat and will require slow cooking (braising).

To get started with this particular recipe, we must first prepare a few ingredients. You can cook rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce using 22 ingredients and 25 steps. Here is how you can achieve it.

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

Mix everything with the drained silverskin onions and olives and season vigorously with salt, pepper and olive oil. Lean, tasty and tender, these lamb rump steaks will become a permanent addition to your home menu. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy. As well as sausages, thick onion and mustard gravy is also the perfect sauce for many meat dishes including roast meats or poured into a Yorkshire pudding.

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

As i would suggest "rump steak with pan friend potatoes, garlic and parmesan sauce" that's just a small detail though. Add stock and remaining salt and pepper; bring to a boil. This was a very tasty dish, but would just have been "hamburger" without the sauce. All Reviews for Hamburger Steak with Onion Gravy. This Mushroom Bourguignon is so rich in flavor.

So that is going to wrap this up with this exceptional food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!