Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Steak with Bordelaise sauce, shoestring fries and watercress salad


You'll need

100 gm beef bone marrow, cut into 1cm pieces (see note) 20 gm butter 4 golden shallots, thinly sliced 1 tsp sherry vinegar 1 tsp thickened cream ½ tsp (3-4 drops) lemon juice 400 gm frozen shoestring fries, to serve For deep-frying: vegetable oil 1 tbsp olive oil 4 (220 gm each) chateaubriand or scotch fillet steaks (see note) 50 gm watercress, washed, leaves picked and dried, to serve   Walnut vinaigrette 1½ tsp walnut oil 20 ml extra-virgin olive oil ½ tsp Dijon mustard 1 tsp white wine vinegar ½ tsp sherry vinegar   Red wine sauce 750 ml shiraz or cabernet 100 ml ruby port 4 golden shallots, thinly sliced 1 head garlic, halved widthways 2 sprigs thyme 1 fresh bay leaf 1 tsp whole black peppercorns, crushed 100 ml chicken stock 100 ml veal or beef stock

Method

  • 01
  • For red wine sauce, combine all ingredients in a saucepan over medium heat and bring to the boil, reduce heat and simmer for 30 minutes or until reduced to 1 cup. Remove from heat, add chicken and veal stocks, return to the boil and cook for 15 minutes or until reduced by half, then strain through a fine sieve, discarding solids.
  • 02
  • Blanch bone marrow in boiling water for a few seconds, drain on absorbent paper and set aside. Heat butter in a frying pan over low heat and cook shallot for 5 minutes or until soft but not coloured. Increase heat to medium, add sherry vinegar and boil for a few seconds. Add red wine sauce, bring to the boil, reduce heat and simmer for 10 minutes or until thick and reduced to 1 cup. Add bone marrow, cream and lemon juice and season to taste with sea salt and freshly ground black pepper. Set sauce aside and cover to keep warm.
  • 03
  • Heat vegetable oil in a deep-fryer or large deep saucepan to 180C-190C and deep-fry fries for 3-5 minutes or until golden and crisp, then drain on absorbent paper and season with sea salt.
  • 04
  • Heat olive oil in a large frying pan on high heat and cook steaks for 3 minutes on each side for medium rare or until cooked to your liking, then rest for 5 minutes.
  • 05
  • For walnut vinaigrette, whisk together ingredients in a bowl to combine and season to taste. Place watercress in a separate bowl, drizzle with vinaigrette and toss to combine.
  • 06
  • To serve, place steaks onto plates, spoon over warm Bordelaise sauce and serve with fries and watercress salad on the side.
Note Beef bone marrow is available from butchers, but you may need to pre-order it. Chauteaubriand fillet is a thick cut from the tenderloin and is available from Vic's Premium Quality Meat. Chef Daniel Southern's preferred beef supplier is John Dee.

"There is nothing more enjoyable than the steak with Bordelaise sauce at Melbourne's L'Oustal and a big bottle of gutsy red. We would love to replicate it at home. Would you please ask chef Daniel Southern to share his recipe?"
Ben and Edden Asben, Ocean Shores, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

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

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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