Hello everybody, it’s me again, Dan, welcome to our recipe site. 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Rump steak is a popular cut that can be used as a steak, of further butchered to create chunky pieces perfect This is a lovely red wine sauce for steak that incorporates a whole head of roasted garlic. Remove the film but leave the beef bourguignon and potato dauphinoise in their wooden trays*.

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 appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something which I have loved my entire life.

To begin with this particular 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 cook that.

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

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

STEAK AND ALE PIE A BEEF AND STILTON PIE B PAVÉ OF RUMP BOURGUIGNON (GF) C FILET OF BEEF WITH WILD MUSHROOM (GF) D TOURNEDOS ROSSINI D Slow cooked beef served in a local ale and onion sauce topped with butter puff pastry and served with creamy mash Full of lovely rich fl avours, this beef and Stilton pie is perfect for chilly evenings served. Laverack's roast loin of pork with sage and onion stuffing, creamed potato, duck fat and thyme roast potatoes, apple sauce, Yorkshire pudding and gravy. Steak and ale pie, braised red cabbage, hand cut chips and ale gravy. Can't believe how quick and easy this recipe is.

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

Decided to use some leftover cream but it wasn't enough. So I used one percent milk and thickened it with a tblsp of butter and half a tbls of flour, stirring about five or six minutes until hot and nicely thickened, then added salt, pepper & garlic and cooked another couple minutes. Shrimp Sauce Braised Rump Pave Steak Bourguignonne, Thyme, Baby Onions, Pancetta Bacon, Button Mushrooms, Rich Port Sauce, Seasonal Vegetables, Dauphinoise Potatoes Butternut Squash, Spinach, Mascapone and Blue Cheese Wellington, Wholegrain Mustard Sauce Parmesan Crusted Corn Fed Chicken Breast, Spinach, Baby Carrots, Roasted Potatoes and Red. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook.

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