Recipe: At Home Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce

Jared Carter

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Recipe: At Home Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce Delicious, fresh and tasty.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Check Our Quick & Hassle-Free Dip Recipes To Cook. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Again I find myself pondering what to cook as a side dish with the everlasting roasted chicken, chicken a la this and chicken a la that.

It complements any main meal perfectly and is well suited to present on a summery or cold day, together with a.

Remove the film but leave the beef bourguignon and potato dauphinoise in their wooden trays*.

Make sure it's piping hot throughout.

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 achieve that.

Ingredients of Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce

Prepare 1 bunch of fresh thyme.
You need 3 of white onions.
Prepare 1 of rump steak.
Prepare 10 of shallots.
You need 150 grams of smoked bacon lardons.
Prepare 150 grams of button mushrooms.
Prepare 3 clove of garlic.
Prepare 1 of bay leaf.
Prepare 150 grams of carrots.
You need 50 grams of celery.
It’s 500 ml of french red wine.
Prepare 500 ml of chicken stock.
It’s 50 ml of brandy.
You need 1 bunch of bouquet garni.
Prepare 1 tsp of dijon mustard.
It’s 2 tsp of wholegrain mustard.
Prepare 500 grams of large potatoes.
Prepare 200 grams of cheddar cheese.
It’s 400 ml of double cream.
You need 100 ml of whole milk.
You need 50 grams of butter.
It’s 50 grams of 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.

Steak and ale pie, braised red cabbage, hand cut chips and ale gravy.

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.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce instructions

preheat oven to 180°F.
slice the potatoes thinly on a mandolin if you have one.
parboil the sliced potatoes for 5 minutes.
simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard.
season the cream to taste and remove from the heat. add half the cheese and some thyme.
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..
put the potatoes in the oven for 40 minutes being careful not to burn the top.
finely chop one of the onions along with the celery..
chop 2 cloves of garlic and thinly slice the carrot slightly on an angle.
peel the shallots and clean the mushrooms.
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.
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.
season the steak liberally with salt and black pepper.
mix the cornflour in a little cold water until it dissolves then add to the wine and stock.
fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil.
leave to rest for at least five minutes.
add the resting juices to the stock and wine.
time to plate up.
put a thick line of the onion puree on a white plate.
using a round pastry cutter put a round of the potato at the end of the line of the onion puree.
liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots.
put the steak alongside the puree and enjoy.

For the sauce, add the stock to a saucepan, bring to the boil and cook.

The diced top rump gets braised slowly until the meat is tender and is falling apart; We then take out the bay leaves that have been simmering and stir through a little redcurrant jelly to balance the bitterness from the stout.

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