Gourmet Fast app

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

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

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.

Bennelong, Sydney restaurant review

Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Classic Italian Recipes

Gochugaru? Nope. Soy sauce? Not here. While there's nothing wrong with the new Italian, sometimes you just feel like a classic. Check out our slideshow for everything from chicken cacciatore to ragu alla Bolognese.

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Onglet steak with green garlic butter and potato puree


You'll need

  Steak and potatoes 2 kg mashing potatoes, such as Dutch cream or desiree 100 gm butter, softened 200 ml pouring cream 1.8 kg (about 2) onglet steaks, cut into 6 pieces (see note) 50 ml olive oil To serve: watercress sprigs   Green garlic butter 8 cloves garlic, peeled 1 cup (loosely packed) flat-leaf parsley leaves 250 gm unsalted butter, softened 2 spring onions, finely chopped 2 tbsp finely chopped French tarragon 2 tbsp pastis or other anise-flavoured liqueur

Method

  • 01
  • For green garlic butter, combine garlic with a pinch of salt in a mortar and, using a pestle, crush to a paste. Add remaining ingredients and stir to combine. Spoon butter onto a piece of plastic wrap, roll into a cylinder and refrigerate until required. Butter will keep, refrigerated, in an airtight container for up to 2 weeks.
  • 02
  • Place potatoes in a large saucepan, cover with cold salted water and bring to the boil over high heat. Cook for 15 minutes or until tender. Drain and peel, press through a potato ricer or mash, then return to saucepan. Add butter and cream and stir over low heat until smooth. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Season steak and set aside. Heat oil in a frying pan over medium-high heat, add steak and cook for 3-4 minutes each side for medium rare or until cooked until your liking. Transfer to a plate, cover with foil and rest for 5 minutes.
  • 04
  • To serve, divide potato purée among plates, top with steak and slices of butter and serve with watercress sprigs to the side.

Note Onglet is a cut of beef and is available from Vic's Premium Quality Meat but may need to be pre-ordered. Substitute with your favourite cut.


At A Glance

  • Serves 6 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

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 6 people

Featured in

Jul 2007

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×