The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Char-grilled Scotch fillet with beetroot purée, horseradish cream and crisp fried onions


You'll need

For deep-frying: vegetable oil 2 onions, thinly sliced into rings on a mandolin 4 Scotch fillets (about 200gm each), trimmed, at room temperature 60 ml (¼ cup) olive oil   Beetroot purée 2 beetroot, trimmed 60 ml (¼ cup) olive oil 3 garlic cloves, finely chopped 1 tbsp aged red wine vinegar, or to taste 2 tsp ground cumin   Horseradish cream 125 ml (½ cup) pouring cream 1 tsp Dijon mustard, or to taste 1½ tbsp freshly grated horseradish ½ tbsp lemon juice, or to taste

Method

  • 01
  • For beetroot purée, preheat oven to 180C. Wrap beetroot in foil and roast until tender (50 minutes-1 hour). Cool, then peel, coarsely chop and process in a food processor until finely chopped. Meanwhile, heat olive oil in a frying pan over low-medium heat, add garlic and sauté until fragrant (20-30 seconds). Add to purée with vinegar and cumin, process until smooth, season to taste, set aside. Just before serving, warm in a saucepan over low heat.
  • 02
  • Preheat vegetable oil to 130C in a large deep-sided saucepan or deep-fryer. Rinse onion rings in a colander under cold running water, drain well on absorbent paper and pat dry. Deep-fry in batches, stirring occasionally, until crisp (4-5 minutes; be careful as hot oil may spit), drain on absorbent paper, set aside.
  • 03
  • Meanwhile, heat a char-grill pan over high heat, brush steaks with olive oil, season to taste and grill, turning once, until cooked to your liking (2-3 minutes each side for rare). Cover loosely with foil, set aside to rest (3-5 minutes).
  • 04
  • Meanwhile, for horseradish cream, whisk cream and mustard in a bowl to soft peaks. Stir through horseradish and lemon juice, season to taste. Serve with thickly sliced Scotch fillet, beetroot purée and crisp fried onions.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.

"I can't get enough of the Scotch fillet served at The Commoner in Melbourne. Any chance I could get my hands on the recipe?" Jerry Fernandez, Perth, WA

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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×