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

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's appreciated 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're nice and they look fantastic.

Many things affect the quality of taste from Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce estimated approx 1 hour.

To get started with this 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 can achieve that.

Delicious dinner party meal

Ingredients and spices that need to be Prepare 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

Instructions to make 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 your experience and also confidence expands, you will certainly discover that you have more natural control over your diet regimen as well as adapt your diet to your individual tastes in time. Whether you intend to serve a recipe that uses less or even more components or is a bit more or less zesty, you can make straightforward adjustments to attain this objective. In other words, start making your recipes on schedule. When it comes to standard food preparation skills for newbies you don't require to discover them however only if you master some easy food preparation techniques.

This isn't a full overview to fast as well as very easy lunch recipes however its great something to chew on. Hopefully this will certainly obtain your innovative juices moving so you can prepare tasty dishes for your household without doing a lot of square meals on your trip.

So that is going to wrap it up for this exceptional food Easiest Way to Make Favorite Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!