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Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites food recipes. For mine, I will 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 well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. The Best Rump Steak Sauces Recipes on Yummly Creamy Steak Sauce Mayonnaise, Steak Sauce, Steak Sauce. yellow mustard, Tabasco Sauce.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready fresh thyme
2. Make ready white onions
3. Get rump steak
4. Make ready shallots
5. Take smoked bacon lardons
6. Get button mushrooms
7. Prepare garlic
8. Prepare bay leaf
9. Make ready carrots
10. Take celery
11. Make ready french red wine
12. Prepare chicken stock
13. Get brandy
14. Make ready bouquet garni
15. Get dijon mustard
16. Prepare wholegrain mustard
17. Take large potatoes
18. Make ready cheddar cheese
19. Take double cream
20. Get whole milk
21. Make ready butter
22. Take corn flour

Try searing the rump steak for a quick dinner. You can also sear the steak and then finish it off in the oven for a different flavor. Season the steaks on both sides with salt and pepper. Dredge the steaks in flour, and shake to remove excess.

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

This is oh, so simple, but oh, so good. Great if you're organised and can leave the steaks in the marinade the day before you need them, but failing that, a few hours will do. Reduce heat to medium low, so the sauce just barely simmers. Continue stirring and cooking for about five minutes, letting the sauce reduce and thicken. Pour sauce into a small serving dish or ramekin.

So that’s going to wrap it 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 you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!