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

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. Can't believe how quick and easy this recipe is. Decided to use some leftover cream but it wasn't enough.

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. Seriously - we eat a lot of chicken. When you feel like indulging in a heartening dish, this recipe of Potato Dauphinoise is the way to go. 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 cook that.

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

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

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. Baked Macaroni and Cheese Chef Carla Hall.

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

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.

Keto Taco in a Bag with Quest Chips! FILLET STEAK RISOTto. pan-fried medallions of fillet steak with a horseradish risotto, spring onions and red. Whether you're looking for recipes that use fresh rosemary, mint, thyme or chives, our Great British Chefs have lots of options for each. Try Adam Gray's simple basil and parsley pesto , Galton Blackiston's sweet treat of lemon thyme and mint ice cream , or Geoffrey Smeddle's gorgeous scallop carpaccio with fresh basil, mint and coriander. Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven.