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

Before you jump to Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Are you looking to shed weight or simply enhance your health? Seeing the foods you consume and also the fat and calories that you consume is a terrific way to stay on a joyful and healthy course.

Eating healthy is often the toughest when dining outside. Lunch menus are often stocked full of appealing images, but often missing from these is the significant information, such complete calories and fat. For the reason, you might find it tough to make healthy decisions from a lunch menu.

The initial step in making healthy decisions from a dinner menu is choosing your location sensibly. In case you’ve got multiple possibilities, when looking to dine out, it is necessary that you give each alternative a quick examination. Although fast food establishments have started to integrate healthy foods and foods in their menus, so you may find it much easier to eat healthy in a traditional family restaurant. The exact same can be stated for all you can eat buffets, they are often stocked full of suitable foods, not healthy foods.

You might also make healthy choices from a dinner menu by searching for a healthy eating section. As the foods we eat are still a controversy surrounded by debate, most restaurants have started developing healthy eating divisions in their menus. These sections are usually full of low calorie foods and side dishes, in addition to those that are reduced in fats or saturated fats.

Using your very best judgment is another one of many ways which you may make healthy decisions out of a lunch menu. This can be best achieved by analyzing meal pictures on a menu. It’s also advised that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, make sure you ask for a reduced amount.

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Even if after taking the above mentioned approaches, you are unable to find satisfying healthy foods on your own lunch menu, so you may choose to purchase a healthy side dish or drink. Water is an excellent option, particularly in comparison to soda. Salads make great side dishes, especially the ones that are eaten with no salad dressing or dressing salad dressing. Needless to say, you might want to take more steps to make sure that you decide on a healthy mealbut should you choose to forgo low calories for taste, take additional actions to make certain you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. To cook rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce you only need 22 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to prepare Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:
  1. You need 1 bunch fresh thyme
  2. Get 3 white onions
  3. Prepare 1 rump steak
  4. You need 10 shallots
  5. Use 150 grams smoked bacon lardons
  6. Prepare 150 grams button mushrooms
  7. Get 3 clove garlic
  8. Provide 1 bay leaf
  9. Prepare 150 grams carrots
  10. You need 50 grams celery
  11. You need 500 ml french red wine
  12. Take 500 ml chicken stock
  13. Prepare 50 ml brandy
  14. Provide 1 bunch bouquet garni
  15. Take 1 tsp dijon mustard
  16. Provide 2 tsp wholegrain mustard
  17. Get 500 grams large potatoes
  18. Use 200 grams cheddar cheese
  19. Take 400 ml double cream
  20. Get 100 ml whole milk
  21. Get 50 grams butter
  22. Provide 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
  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

James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. This fabulously simple way to prepare steak makes for a delicious meal for all beef - and onion - lovers! It goes well with creamy mashed potatoes and a green salad. Cut into the fatty edge of the rump steaks several times and dip in flour. Home Recipes Meat Rump steak with pumpkin and gherkin-onion relish.

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