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Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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 Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Hello everybody, I hope you are having an incredible day today. 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 will make it a bit tasty.

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

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

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

We provide you only the perfect Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe here. We also have wide variety of recipes to try. Before you jump to Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe, you may want to read this short interesting healthy. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce.

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

Before you jump to Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe, you may want to read this short interesting healthy. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Rump steaks are a tough meat and will require slow cooking (braising). 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.

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