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

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.

James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. Cook steak as before, then set aside. Lean, tasty and tender, these lamb rump steaks will become a permanent addition to your home menu. 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 achieve that.

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

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

Today I show you how to cook lamb rump steak to. Home Recipes Meat Rump steak with pumpkin and gherkin-onion relish. Mix everything with the drained silverskin onions and olives and season vigorously with salt, pepper and olive oil. Wholegrain mustard is the preferred choice as it also adds some texture to the gravy.

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

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.

As well as sausages, thick onion and mustard gravy is also the perfect sauce for many meat dishes including roast meats or poured into a Yorkshire pudding. Rump roast is better suited to low and slow braising, a la pot roast. If the meat is Prime grade , it may be tender enough to dry roast to medium rare, but lesser quality cuts are better braised. The first link has a short explanation of your cut, photos and nutritional infomation. I prefer Dijon for steaks, but honey mustard is particularly delicious in a pan sauce for pork dishes.