Peppered Butterflied Beef With Pear Camembert And Pecan Salad

Sweet, savoury, creamy and crunchy. It's hard to believe it's healthy!

Ingredients

400g Butterflied Beef (I used Worcestershire and pepper from Woolworths)
1 pear, cut into thick slices
300g baby spinach and rocket mix
2 tbsp blood plum finishing vinegar (or any other finishing, caramelised, balsamic vinegar)
1/4 cup pecans
100g camembert cut into thin wedges

Preheat BBQ to a high heat. Once hot cook the beef for about 3 minutes on each side then turn the heat down to med-low and cover. Cook for a further 10-15 minutes depending on how well you like your beef.
When you cover the beef toast the pecans on the BBQ only for a minute. Keep an eye on them as they will burn very quickly.
2 minutes before you take the beef off the BBQ cook the pear slices (a griddle style plate works best for this and gives the char lines along the pear)
Let the beef rest while you toss the rocket mix, camembert, pecans and vinegar. Top with pear and serve alongside slices of the beef.