Directions

1. Preheat your oven to 120c.

2. Generously season the steak on both sides with salt and pepper. Place the steak on a lined baking tray and cook in the preheated oven for approximately 45 minutes. The internal temperature should reach around 52c when probed for medium rare. For medium, allow an extra 5 minutes. When done, remove it from the oven and allow it to rest for 10 minutes.
3. While the steak is resting, make the pesto. In a food processor, combine the candied hazelnuts, rocket, cheese, garlic and lemon juice. Pulse until smooth, scraping down the sides as you go. Stir through the olive oil and season to taste.
4. To finish the steak, heat a large cast iron pan over a high heat. Add olive oil, smashed garlic and rosemary / thyme. Place the rested steak in the hot pan and sear for a couple of minutes on each side until you have a golden brown crust all over.
5. Slice the steak thinly against the grain and arrange on your serving plate.
6. Drizzle the candied hazelnut pesto over the sliced steak or serve on the side for dipping.