Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house.
One of my favorites food recipes. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. The Best Rump Steak Sauces Recipes on Yummly
Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. James Martin's recipe for rump steak is perfect for any special occasion, such as a Valentine's Day meal or date night. James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house.
To begin with this particular recipe, we have to first prepare a few ingredients. 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 can achieve that.
The ingredients needed to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
- {Prepare 1 bunch of fresh thyme.
- {Get 3 of white onions.
- {Get 1 of rump steak.
- {Make ready 10 of shallots.
- {Get 150 grams of smoked bacon lardons.
- {Get 150 grams of button mushrooms.
- {Make ready 3 clove of garlic.
- {Prepare 1 of bay leaf.
- {Prepare 150 grams of carrots.
- {Take 50 grams of celery.
- {Take 500 ml of french red wine.
- {Prepare 500 ml of chicken stock.
- {Get 50 ml of brandy.
- {Take 1 bunch of bouquet garni.
- {Take 1 tsp of dijon mustard.
- {Get 2 tsp of wholegrain mustard.
- {Make ready 500 grams of large potatoes.
- {Get 200 grams of cheddar cheese.
- {Make ready 400 ml of double cream.
- {Get 100 ml of whole milk.
- {Take 50 grams of butter.
- {Take 50 grams of corn flour.
Homemade Steak Sauce, Sweet And Spicy Homemade Steak Sauce, Creamy Steak Sauce Mayonnaise. Sweet and Spicy Homemade Steak Sauce BetterThanBouillon. bouillon, worcestershire, ketchup, brown sugar, black pepper. If you have leftover sauce, you can spoon it over an all-egg omelet, or an omurice (rice-stuffed omelet). Continue stirring and cooking for about five minutes, letting the sauce reduce and thicken.
Steps 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.
Pour sauce into a small serving dish or ramekin. While sauce is still hot, spoon sauce over steaks (or chops, chicken, or fish). Keep spooning 🙂 Okay, now serve immediately. Brush the onions on both sides with canola oil and season with salt and pepper, to taste. 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.
So that is going to wrap it up for this special food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!