Recommendation to Serving Extraordinary Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce
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To prepare an extraordinary Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce, here are the ingridients needed:
- You need 1 bunch of fresh thyme.
- Take 3 of white onions.
- Take 1 of rump steak.
- Get 10 of shallots.
- Provide 150 grams of smoked bacon lardons.
- Take 150 grams of button mushrooms.
- Take 3 clove of garlic.
- Get 1 of bay leaf.
- Take 150 grams of carrots.
- Use 50 grams of celery.
- You need 500 ml of french red wine.
- Get 500 ml of chicken stock.
- Use 50 ml of brandy.
- Get 1 bunch of bouquet garni.
- You need 1 tsp of dijon mustard.
- You need 2 tsp of wholegrain mustard.
- Prepare 500 grams of large potatoes.
- Prepare 200 grams of cheddar cheese.
- Take 400 ml of double cream.
- Take 100 ml of whole milk.
- You need 50 grams of butter.
- Get 50 grams of corn flour.
After readying the components, next you are ready to make your tasty Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce by following the procedures below:
- 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.
Recipe : Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce
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