Summary

Ingredients

• 2 kg beef fillet (s), pieces cut in the middle
• salt and pepper
• 3 tablespoon oil
• 6 sprigs rosemary
• 5 slices toast
• 125 g macadamia nuts
• 175 g butter
• 3 egg (s)
• 0.25 liter ¼ sherry, dry
• 600 ml water
• 2 glasses stock (beef base), each 40 g, for 300-400 ml liquid
• 250 g crème fraîche
• 2 tablespoon sauce thickener

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Instructions

1. Preheat the oven to 80°C (176°F).
2. Pat the beef fillets dry and season generously with salt and pepper. Heat the oil in a pan over medium-high heat and sear the fillets on all sides until browned (about 2-3 minutes per side). Transfer to a roasting pan and cook in the oven for 3 hours.
3. While the fillets cook, prepare the macadamia crust: wash and pat dry the rosemary sprigs, then finely chop the needles. Finely chop the toast and macadamia nuts together in a blender. Melt the butter, stir in the chopped rosemary, then add the eggs and season with salt and pepper.
4. Remove the fillets from the oven and increase the oven temperature to 225°C (437°F).
5. Brush the fillets with the macadamia-nut mixture and bake for 10-15 minutes until the crust is golden.
6. For the sauce: place the roasting pan over medium heat on the stovetop. Pour in the sherry and 600 ml of water, bring to a boil, and stir in the beef stock base. Simmer for 5 minutes, then stir in the crème fraîche and season to taste with salt and pepper. If the sauce is too thin, whisk in the sauce thickener according to package directions.
7. Slice the beef fillet and serve with the sauce.