date: 2020-10-03T04:18:16.303Z image: https://img-global.cpcdn.com/recipes/46063125/751x532cq70/rump-steak-with-wholegrain-mustard-dauphinoise-onion-thyme-puree-and-bourguignon-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/46063125/751x532cq70/rump-steak-with-wholegrain-mustard-dauphinoise-onion-thyme-puree-and-bourguignon-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/46063125/751x532cq70/rump-steak-with-wholegrain-mustard-dauphinoise-onion-thyme-puree-and-bourguignon-sauce-recipe-main-photo.jpg author: Harriett Sutton ratingvalue: 4.4 reviewcount: 19382 recipeingredient: - "1 bunch fresh thyme" - "3 white onions" - "1 rump steak" - "10 shallots" - "150 grams smoked bacon lardons" - "150 grams button mushrooms" - "3 clove garlic" - "1 bay leaf" - "150 grams carrots" - "50 grams celery" - "500 ml french red wine" - "500 ml chicken stock" - "50 ml brandy" - "1 bunch bouquet garni" - "1 tsp dijon mustard" - "2 tsp wholegrain mustard" - "500 grams large potatoes" - "200 grams cheddar cheese" - "400 ml double cream" - "100 ml whole milk" - "50 grams butter" - "50 grams corn flour" recipeinstructions: - "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" categories: - Recipe tags: - rump - steak - with katakunci: rump steak with nutrition: 205 calories recipecuisine: American preptime: "PT12M" cooktime: "PT38M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce. It is one of my favorites. For mine, I am going to 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 favored of current trending foods in the world. It is enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They are nice and they look wonderful. Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce is something that I have loved my entire life. To begin with this particular recipe, we have to first prepare a few components. 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: 1. Take 1 bunch fresh thyme 1. Make ready 3 white onions 1. Get 1 rump steak 1. Make ready 10 shallots 1. Get 150 grams smoked bacon lardons 1. Get 150 grams button mushrooms 1. Make ready 3 clove garlic 1. Get 1 bay leaf 1. Make ready 150 grams carrots 1. Make ready 50 grams celery 1. Prepare 500 ml french red wine 1. Get 500 ml chicken stock 1. Make ready 50 ml brandy 1. Make ready 1 bunch bouquet garni 1. Get 1 tsp dijon mustard 1. Take 2 tsp wholegrain mustard 1. Take 500 grams large potatoes 1. Prepare 200 grams cheddar cheese 1. Make ready 400 ml double cream 1. Get 100 ml whole milk 1. Make ready 50 grams butter 1. Prepare 50 grams corn flour ##### Instructions to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce: 1. preheat oven to 180°F 1. slice the potatoes thinly on a mandolin if you have one 1. parboil the sliced potatoes for 5 minutes 1. simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard 1. season the cream to taste and remove from the heat. add half the cheese and some thyme 1. 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. 1. put the potatoes in the oven for 40 minutes being careful not to burn the top 1. finely chop one of the onions along with the celery. 1. chop 2 cloves of garlic and thinly slice the carrot slightly on an angle 1. peel the shallots and clean the mushrooms 1. In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard 1. fry for ten minutes then add the stock, wine and bouquet garni 1. reduce the sauce by half on a simmer for at least half an hour 1. chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown 1. 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 1. season the steak liberally with salt and black pepper 1. mix the cornflour in a little cold water until it dissolves then add to the wine and stock 1. fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil 1. leave to rest for at least five minutes 1. add the resting juices to the stock and wine 1. time to plate up 1. put a thick line of the onion puree on a white plate 1. using a round pastry cutter put a round of the potato at the end of the line of the onion puree 1. liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots 1. put the steak alongside the puree and enjoy So that is going to wrap this up with this special food rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. 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