Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks.

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

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. This time, 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 foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They're nice and they look fantastic. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I've loved my whole life.

Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks.

To begin with this particular recipe, we have to first prepare a few components. 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 can achieve that.

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

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

Cut into the fatty edge of the rump steaks several times and dip in flour. Lean, tasty and tender, these lamb rump steaks will become a permanent addition to your home menu. How to Make Rump Steak with Mushroom Sauce. Method: Commence cooking baby potatoes to your liking.

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.

If using a microwaveable bag of potatoes Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley and baby rocket on the side. Tip: You can prepare your mushroom. 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. Spoon the sauce over the steaks on the plates. 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.

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