Simple Way to Prepare Quick Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 it.

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

1. Prepare 1 bunch fresh thyme
2. Make ready 3 white onions
3. Take 1 rump steak
4. Make ready 10 shallots
5. Take 150 grams smoked bacon lardons
6. Make ready 150 grams button mushrooms
7. Get 3 clove garlic
8. Prepare 1 bay leaf
9. Prepare 150 grams carrots
10. Take 50 grams celery
11. Take 500 ml french red wine
12. Get 500 ml chicken stock
13. Prepare 50 ml brandy
14. Take 1 bunch bouquet garni
15. Prepare 1 tsp dijon mustard
16. Take 2 tsp wholegrain mustard
17. Make ready 500 grams large potatoes
18. Get 200 grams cheddar cheese
19. Prepare 400 ml double cream
20. Make ready 100 ml whole milk
21. Get 50 grams butter
22. Take 50 grams corn flour

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

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