Navigate quickly

By Alastair McLeod

 

INGREDIENTS

  • 1 cup and ⅓ cup coarsely chopped pecans TBC
  • 270ml extra virgin olive oil
  • Sea salt and freshly milled pepper
  • 1 cup coarse breadcrumbs
  • 1 tsp dried oregano
  • 1 tbs each fresh parsley, mint and dill, coarsely chopped
  • 650g flatiron of beef
  • lemon wedges
  • Red streaks mustard greens, to garnish


METHOD


Blend 1 cup of pecans and one cup of extra virgin olive oil to a smooth paste. Season with salt and pepper and set aside. In small frypan add remaining extra virgin, breadcrumbs and coarsely chopped pecans. Toast until golden brown and season with salt, pepper and oregano. Allow to cool, mix in the fresh chopped herbs. Preheat a grill pan until hot. Oil and season beef then cook on a preheated BBQ for two minutes on each side until slightly firm to the touch and well caramelised. Cover and rest the meat for two minutes. Spread the pecan butter over the beef and encrust with pecan crumble, squeeze with lemon and season. Carve thickly and serve with roasted roots.


Serves 4

 

ROASTED ROOTS

 

INGREDIENTS

  • 1 parsnip, peeled, quartered lengthways
  • 1 large golden beet, peeled, cut into 6 wedges
  • 1 large carrot, peeled, cut into 3cm lengths
  • 1 small turnip, peeled, cut into 8 wedges
  • 2 quarters celery heart, trimmed
  • 12 garlic cloves, peeled
  • 100g green olives
  • 60ml extra virgin olive oil
  • Sea salt and freshly milled pepper
  • 2 tbs red wine vinegar
  • 2 tbs brown sugar
  • 16 sprigs fresh thyme


METHOD


Preheat oven to 200°C.
Combine vegetables garlic, olives, oil, salt and pepper to taste in a large bowl. Toss with hands to combine and coat vegetables well. Spread evenly in a large roasting pan. Roast in preheated oven for 45 minutes. Meanwhile, combine vinegar and sugar in a small bowl and stir until sugar dissolves. Remove vegetables from oven and pour vinegar mixture evenly over top. Sprinkle with thyme and use a large metal spoon to toss well and distribute thyme evenly. Return vegetables to oven. Roast for a further 15 minutes or until just tender.

>> Download recipe card

Contact Us

Phone: +61 7 5466 3426
Fax: +61 7 5466 3450

Lockyer Valley Cultural Centre

34 Lake Apex Drive, Gatton 4343

Email: info@visitlockyer.com.au 

Weather

Friday, December 15, 2017
  • 33°C Partly cloudy. Sat
  • 34°C Mostly sunny. Sun
  • 33°C Mostly sunny. Mon
  • 35°C Mostly sunny. Tue

Visitor Centre

Lake Apex Visitor Information
Centre (Gatton)

Lockyer Valley Cultural Centre
34 Lake Apex Drive
Gatton QLD 4343

Phone: 07 5466 3426

Opening Hours:
Monday to Friday
8.30am - 5.00pm
Saturday and Sunday
8.30am - 4.30pm

We are closed Christmas Day,
Boxing Day and Good Friday.