• Difficulty Easy


The macadamia crust gives a unique, velvety-soft crunch and a delicious creamy, buttery flavour that you just can’t beat.

Serves 4.

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


  1. Preheat oven to 200°C.
  2. Place macadamias, olives, capers, oregano and pepper in a mortar and pestle and roughly grind.
  3. Season beef and sear for 2–3 minutes on one side. Turn over and remove from heat.
  4. 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.

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