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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

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Consider the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a couple of floors early and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an efforts on the stairs. Even if you only have just one flight to climb, climbing along it during the day is a great way to get extra exercise.

There are all sorts of things that you can do to get healthy and balanced. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done each day, can do a great deal to help you get healthy and lose pounds. Being intelligent about the choices you make each day is a start. Wanting to get in as much physical exercise as possible is another. Remember: being healthful isn’t just about slimming down. You need to help make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. 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 do that.

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

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