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PEPPERED BEEF AND ROAST MACADAMIA SALAD
Ingredients
- 1/2 cup raw whole macadamias
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600g fillet steak
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2 tblsp cracked black pepper
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1/4 cup finely chopped macadamias macadamia oil
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1 bunch rocket or mesclun
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1 cup finely sliced fennel, white flesh only
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1 cup shredded red cabbage dressing
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100ml macadamia oil
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2 tblsp red wine vinegar
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1 tblsp lemon juice
Method
Roast the raw whole macadamias in a moderate oven until browned. Set aside. Trim any excess fat from steak and brush with macadamia oil. In a mortar and pestle or blender, combine the pepper and chopped macadamias to a coarse paste. Press firmly onto the steak to coat. Preheat a barbecue, grill pan or non stick pan to high, add a little macadamia oil and sear fillet until lightly charred on all sides. Reduce heat to medium high and cook for a further 5 minutes or until cooked as desired. Remove from pan, cover loosely with foil and allow to rest for 10 minutes. Slice thinly. Combine the salad ingredients and arrange salad in centre of plates with the roasted macadamias. Place steak around the outside. Whisk together the dressing ingredients and spoon over the top. Serve immediately with crusty bread. Serves 4.
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