The macadamia crust gives a unique, velvety-soft crunch and a delicious creamy, buttery flavour that you just can’t beat.
Recipe courtesy: The Australian Macadamia Society
1/2 cup raw macadamias
1/3 cup assorted olives, seeded and chopped
2 tbsp capers
2 tsp chopped fresh oregano
1/2 cup sliced red or yellow capsicum, optional
4 x 180g beef eye fillets
macadamia oil, for cooking
4 teaspoons Dijon or grain mustard
- Preheat oven to 200°C.
- Place macadamias, olives, capers, oregano and pepper in a mortar and pestle and roughly grind.
- Season beef and sear for 2–3 minutes on one side. Turn over and remove from heat.
- Spread uncooked side with mustard and press macadamia crust onto surface. Finish in oven until cooked as desired.
Other crust ideas: Lamb with rosemary, sage, goat cheese and macadamias. Port with pear, Chinese 5 spice, honey and macadamias. Veal with lemon zest, basil, breadcrumbs and macadamias.