Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I have loved my whole life.

See recipes for Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce too. STEAK AND ALE PIE A BEEF AND STILTON PIE B PAVÉ OF RUMP BOURGUIGNON (GF) C FILET OF BEEF WITH WILD MUSHROOM (GF) D TOURNEDOS ROSSINI D Slow cooked beef served in a local ale and onion sauce topped with butter puff pastry and served with creamy mash Full of lovely rich fl avours, this beef and Stilton pie is perfect for chilly evenings served. 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.

To begin with this particular recipe, we must 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 cook that.

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

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

So I used one percent milk and thickened it with a tblsp of butter and half a tbls of flour, stirring about five or six minutes until hot and nicely thickened, then added salt, pepper & garlic and cooked another couple minutes. NEW YEAR'S EVE MENU Glass of Champagne. Baked Macaroni and Cheese Chef Carla Hall. Keto Taco in a Bag with Quest Chips!

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

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

FILLET STEAK RISOTto. pan-fried medallions of fillet steak with a horseradish risotto, spring onions and red. Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Roasted walnuts-mrs bells blue cheese-wholegrain mustard dressing.. With caramelised chicory, potato dauphinoise and red wine sauce..

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