Rosemary & Sea Salt Macadamia Crumb
An Aussie Summer Classic
200g Duck Creek Macadamias Rosemary & Sea Salt Macadamias
Rib-eye beef fillet – best on the bone
Preheat oven to 180oc
Place cubed pumpkin in a saucepan with water and cook until softened. Drain water and transfer onto a lined tray. Drizzle with oil and season. Place in oven to bake.
Break up some stale, few-day-old bread and lightly toast in oven. Let cool. Blitz rosemary & sea salt macadamias and bread until it resembles a crumb. Set aside.
Heat a grill pan over high heat until white hot.
Coat beef fillets in macadamia oil and season with pepper and a little salt. Place beef into pan and grill. Flip beef over and grill on the other side then transfer pan to the oven to continue cooking, turning every 2 minutes. Cooking time will vary depending on the size of your beef fillet. Once cooked, set aside to rest.
While meat is resting, prepare salad. Arrange baby spinach, rocket, roasted pumpkin, radish and shallots on a plate then crumble fetta over the top. Set cooked rib-eye fillet on plate and top with the macadamia crumb. Dress salad with a drizzle of macadamia oil and balsamic glaze.
Enjoy with a cold beer or a nice glass of wine.
Edward’s Tip: Rosemary & Sea Salt Crumb can be frozen and used again as a perfect addition to any dish of your choosing. Try cooking the meat on your BBQ’s grill plate to keep with the summer time tradition.