Live Better
 
 

Macadamia and olive crushed beef fillet recipe

A fresh blend of flavours brings a zesty infusion to your favourite beef fillet.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 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.

  • Variations
    Other crust ideas:

    • Port with pear, Chinese 5 spice, honey and macadamias.
    • Veal with lemon zest, basil, breadcrumbs and macadamias.
    • Lamb with rosemary, sage, goat cheese and macadamias.

    Recipe provided by Australian Macadamias

    Recommended Reading

    Does eating as a family influence your child’s health?

    Dietitian Ashleigh Feltham explains the latest research.

    Read more

    Indian-spiced quinoa burger with coconut and cucumber raita recipe

    These veggie burgers make a filling lunch or dinner.

    Read more

    Golden bliss smoothie recipe

    A delicious blend, full of the healthy benefits of turmeric.

    Read more

    Make your salad delicious (with fewer than 300 calories)

    Food blogger Kathryn Bruton shares her salad secrets.

    Read more

    Banana pops recipe

    Get creative with toppings for these sweet little popsicles.

    Read more

    Your guide to fermenting food at home

    An easy way to make delicious fermented veggies at home.

    Read more

    Mabel & Joy: putting a spring into breakfast

    A shared passion sparked the idea for a cereal business.

    Read more

    Lamb meatballs with broad beans recipe

    A tasty combination of broad beans, lamb, mint and pecorino.

    Read more