The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Steak with pan-fried Jerusalem artichokes and parsnips

You'll need

8 Jerusalem artichokes, quartered lengthways 3 parsnips, cut into 2cm-thick lengths   Steaks 1/3 cup (80 ml) extra-virgin olive oil 4 200gm fillet steaks 8 small red witlof, sliced lengthways 60 ml (¼ cup) balsamic vinegar   Horseradish Mayonnaise 2 egg yolks 1 tbsp freshly grated horseradish 1 tbsp lemon juice 200 ml olive oil


  • 01
  • For horseradish mayonnaise, pulse egg yolks, horseradish and lemon juice in a food processor until combined then, with motor running, add olive oil in a thin stream until emulsified and thick. Season to taste. Makes 1 cup.
  • 02
  • Cook Jerusalem artichokes and parsnips in boiling salted water until tender. Drain. Heat ¼ cup olive oil in a frying pan over medium-high heat, add vegetables and sauté for 10 minutes or until golden, season to taste.
  • 03
  • Heat remaining olive oil in a separate frying pan over high heat and cook steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to plate, cover loosely with foil, keep warm. Add witlof to pan, wilt slightly and deglaze with balsamic vinegar, season to taste. Serve steaks with Jerusalem artichokes and parsnips, witlof and horseradish mayonnaise to the side.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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