By Lockyer Valley ambassador, Alastair McLeod. Serves 4.
1 1/3 cups coarsely chopped pecans
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
Red streaks mustard greens, to garnish.
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 fry pan 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.