Pistachio Crusted Beef Fillet with Mint and Olive Tzatziki

Courtesy of Dairy Australia
By Naomi Crisante

Ingredients

• 800g piece beef eye fillet
• 1 teaspoon olive oil
• 1/3 cup pistachio kernels, chopped
• 2 tablespoons za'atar*
• ground black pepper, to taste
• 250g Australian Reduced Fat Natural Yoghurt
• 1/2 Lebanese cucumber, finely diced
• 1/4 cup stuffed green olives, roughly chopped
• 2 tablespoons fresh mint leaves, finely chopped
• 1 clove garlic, crushed
• tomato and roasted capsicum salad, for serving

Method

1. Rub eye fillet with oil and roll in combined pistachios, za'atar and black pepper until well coated. Place on a wire rack inside a baking dish and roast at 180 degrees celsius for 40 - 45 minutes or until done to your liking. Remove and cover for 10 minutes before slicing.
   
2. Combine yoghurt, cucumber, olives, mint, garlic and black pepper. Refridgerate until required.
   
3. For serving, slice beef, dollop with tzatziki and accompany with salad.

Naomi Crisante is Dairy Australia's Food Communications Manager and presents a regular dairy segment on Channel Nine's Fresh TV program.

*Za'atar is a middle eastern herb and spice blend containing oregano, sesame seeds and sumac. You can use other middle eastern spice blends, such as dukkah or baharat. Beef may be served warm or cool.