2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Thomas Keller: Roast beef sandwich

You'll need

  • 4
  • white bread rolls, to serve
  • 100 gm
  • Fontina, thinly sliced, to serve
  • To serve:
  • rocket leaves
  •  
  • Roast beef
  • 300 ml
  • extra-virgin olive oil
  • 2
  • wagyu beef fillet medallions (200gm each)
  • 1 tbsp each
  • rosemary and thyme, finely chopped
  • 2
  • garlic cloves, finely chopped
  • ½ tsp
  • finely ground black pepper
  •  
  • Mushroom duxelle
  • 50 gm each
  • button, oyster and portobello mushrooms
  • 1 tsp each
  • thyme and rosemary, finely chopped
  • ½
  • garlic clove, finely chopped
  • 50 ml
  • extra-virgin olive oil
  •  
  • Potato truffle crème fraîche
  • 100 gm
  • pink-eye potato
  • 200 gm
  • crème fraîche
  • 5 gm
  • black truffle, finely chopped

Method

  • 01
  • For roast beef, combine oil, beef, herbs, garlic and pepper in a bowl, cover and marinate overnight, turning occasionally. Preheat oven to 220C, drain beef, place on a wire rack over a baking paper-lined oven tray, season to taste. Roast until cooked rare (20-25 minutes), cover with foil and rest (10-12 minutes), thinly slice and set aside.
  • 02
  • For mushroom duxelle, reduce oven to 190C. Combine mushrooms with herbs, garlic and half the oil in a bowl, season to taste. Transfer to a baking paper-lined oven tray, roast until golden (15-20 minutes). Cool slightly, process in a food processor until a fine paste forms (1 minute), then with motor running, gradually add remaining oil. Season to taste and set aside.
  • 03
  • For potato crème fraîche, cook potato in boiling salted water until tender (20-25 minutes). Drain, peel and pass through a fine sieve. Fold in remaining ingredients, season to taste and set aside.
  • 04
  • Preheat a grill on high heat. Halve rolls, spread bottom halves with duxelle, then layer with beef and Fontina. Spread top halves with potato crème fraîche. Place bottom halves on a baking-paper-lined oven tray and grill until cheese melts (2-3 minutes). Top with rocket, season to taste, sandwich together and serve immediately.

At A Glance

  • Serves 4 people
  • 30 min preparation
  • 1 hr 15 min cooking (plus marinating, resting, cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 30 min preparation
  • 1 hr 15 min cooking (plus marinating, resting, cooling)

Drink Suggestion

A medium-bodied cabernet.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.