Recipe: Macadamia and Olive Crushed Beef Fillet

Father’s Day is fast approaching and I’m sure Dad would love a home-cooked meal so what about this delicious Macadamia and olive crushed beef fillet. All Dads love a steak, don’t they?

If your Dad has it all and the thought of Father’s Day shopping for something unique has you breaking out in hives what about spoiling his tastebuds with a delicious new season Macadamia meal.

Macadamia’s are a native Australian nut and a major export, we produce approximately 40,000 tonnes a year across the subtropical regions of New South Wales, Queensland and Western Australia.

Australia Macadamia Society


1/2 cup raw macadamias
1/3 cup assorted olives, seeded and chopped
2 tablespoons capers
2 teaspoons 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.

For more delicious recipes head to the Australian Macadamia Society website.

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