Barbecued beef with macadamia, garlic and anchovy dressing

Name: Barbecued beef with macadamia, garlic and anchovy dressing
Cook time: 1 h 30 min
Cuisine: Modern Australian
Ingredients: 8 garlic cloves; 100g of dry-roasted macadamia kernels; 8 tbsp of macadamia oil; 100g of anchovies; salt and pepper; beef - rump, sirloin, T-bone or fillet; grilled vegetables, to serve

STEVE MANFREDI

October 19, 2011

Barbecued beef with macadamia, garlic and anchovy dressingJennifer Soo

Time:1-2 hours

Australia is the world's largest producer of macadamia nuts with the Northern Rivers area of NSW accounting for about 60 per cent of national production.

Ingredients

8 garlic cloves
100g of dry-roasted macadamia kernels
8 tbsp of macadamia oil
100g of anchovies
salt and pepper
beef - rump, sirloin, T-bone or fillet
grilled vegetables, to serve

Method

To make the dressing
Peel 8 garlic cloves and pound them in a mortar with 100g of dry-roasted maca-damia kernels.
Place 8 tablespoons of macadamia oil in a saucepan and add 100g of well-drained anchovies. Cook on a very low heat, mixing regularly, until the anchovies have "melted".
Add the macadamia and garlic mixture, season with salt and pepper and stir well.
Barbecue your beef, T-bone, rump, sirloin or fillet, rest it well and serve with the macadamia dressing and some grilled vegetables.
Makes enough dressing for 6.

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