Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive 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 little bit tasty. This will be really delicious.
Cook steak as before, then set aside. Home Recipes Meat Rump steak with pumpkin and gherkin-onion relish. Mix everything with the drained silverskin onions and olives and season vigorously with salt, pepper and olive oil.
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’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. 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 cook that.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- Prepare 1 bunch fresh thyme
- Get 3 white onions
- Make ready 1 rump steak
- Prepare 10 shallots
- Make ready 150 grams smoked bacon lardons
- Make ready 150 grams button mushrooms
- Prepare 3 clove garlic
- Make ready 1 bay leaf
- Get 150 grams carrots
- Take 50 grams celery
- Make ready 500 ml french red wine
- Make ready 500 ml chicken stock
- Make ready 50 ml brandy
- Get 1 bunch bouquet garni
- Make ready 1 tsp dijon mustard
- Get 2 tsp wholegrain mustard
- Prepare 500 grams large potatoes
- Take 200 grams cheddar cheese
- Prepare 400 ml double cream
- Take 100 ml whole milk
- Take 50 grams butter
- Make ready 50 grams corn flour
Rump steak barbecued along with capsicums, zucchini and onions and flavoured with a mustard. Pat lamb rack dry and place in a roasting tin. Drizzle with olive oil and season. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy.
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
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. Peel and halve the red onion. Sprinkle mustard powder over the chicken breasts, then season and drizzle some olive oil over the chicken and into the frying pan. Transfer the chicken breasts to a board and slice into uneven pieces. Stir in the wholegrain mustard into the sauce, then.
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