Step-by-Step Guide to Make Perfect Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce - Free Download

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We hope you got benefit from reading it, now let's go back to rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. You can have rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce using 22 ingredients and 25 steps. Here is how you achieve it.

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

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

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.

Serve with the potato wedges and raw spinach, or with pan-fried plum tomatoes (cooked alongside the steak) and Top tip for making Steak with mustard jus. Substantially different from the Picanha and Rump Steak, the Rump Pave is cut from the lower muscle at the heart of the rump, to promise a very lean Its deliberate thick cut makes the Rump Pave a real steak night treat, being particularly juicy. Serve with a gratin dauphinoise, or a rich bordelaise sauce. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.

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