The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Steak tartare with smoked salsa

Freeze the beef fillet for an hour before you prepare it so it's easier to cut and refrigerate the diced meat as you go so it remains nice and chilled.

You'll need

400 gm beef fillet, trimmed ½ sourdough baguette, thinly sliced To serve: extra-virgin olive oil 3 tsp lemon juice, or to taste To serve: thick natural yoghurt or crème fraîche, and coriander and parsley dressed with olive oil and lemon   Spicy smoked salsa 7 long red chillies 1½ tbsp capers, coarsely chopped 1 garlic clove, crushed 1 tbsp extra-virgin olive oil Large pinch of ground chilli 1 tbsp each finely chopped flat-leaf parsley and mint


  • 01
  • Freeze beef fillet for at least an hour to chill well.
  • 02
  • For spicy smoked salsa, char chillies over a gas flame on a stovetop or medium-hot barbecue and turn occasionally until blackened and tender (8-12 minutes). Place in a bowl, cover tightly with plastic wrap and set aside to steam (10 minutes). Peel chillies, discard seeds, finely chop and combine in a bowl with remaining ingredients, season well with salt and refrigerate until required.
  • 03
  • Preheat oven to 175C. Toast baguette slices in oven until golden (10 minutes). Set aside to cool.
  • 04
  • Finely dice beef and combine with salsa in a bowl and mix well. Add extra-virgin olive oil and lemon juice to taste and mix to combine, then transfer to a chilled plate, top with a dollop of yoghurt, scatter with herbs, season well, and serve with croûtes 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

Drink Suggestion

A full-bodied rosé

Featured in

Jan 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

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