Delish Recipes Steak

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make 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’m gonna make it a little bit tasty. This will be really delicious.

Delve Into Every Delicious Necessity From Our Famous Food Hall. Buy Online Today Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. 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.

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

Great recipe for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Delicious dinner party meal Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house.

Steps 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

James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Rump steaks are a tough meat and will require slow cooking. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Rump steaks are a tough meat and will require slow cooking (braising).

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