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Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Go with these tips instead!
We hope you got insight from reading it, now let’s go back to rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. To make rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce you need 22 ingredients and 25 steps. Here is how you do that.
The ingredients needed to prepare Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- You need 1 bunch fresh thyme
- Take 3 white onions
- Provide 1 rump steak
- Take 10 shallots
- Take 150 grams smoked bacon lardons
- Take 150 grams button mushrooms
- Use 3 clove garlic
- Take 1 bay leaf
- Use 150 grams carrots
- Get 50 grams celery
- Prepare 500 ml french red wine
- Use 500 ml chicken stock
- You need 50 ml brandy
- Get 1 bunch bouquet garni
- Get 1 tsp dijon mustard
- Prepare 2 tsp wholegrain mustard
- You need 500 grams large potatoes
- Use 200 grams cheddar cheese
- Provide 400 ml double cream
- Get 100 ml whole milk
- Provide 50 grams butter
- Get 50 grams corn flour
Instructions to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- 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
James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. This fabulously simple way to prepare steak makes for a delicious meal for all beef - and onion - lovers! It goes well with creamy mashed potatoes and a green salad. Cut into the fatty edge of the rump steaks several times and dip in flour. Home Recipes Meat Rump steak with pumpkin and gherkin-onion relish.
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