2 Pat the beef dry, then season with salt and sprinkle with crushed spices, patting to adhere.
3 Heat oil in a pan and sear the fillet on all sides over high heat. Reduce temperature and cook until beef is cooked to desired doneness, 7-8 minutes for medium, turning frequently.
4 Remove beef from pan, loosely wrap in aluminum foil and let rest.
5 Rinse lettuce and spin dry, then cut or tear into bite-sized pieces.
6 Rinse regular tomatoes, wipe dry and cut out stems. Depending on size, cut tomatoes into halves or quarters. Rinse cherry tomatoes, drain and cut into halves.
7 Rinse celery, pat dry, remove any strings and cut celery into thin slices. Toast macadamia nuts in a small dry pan until golden brown. Place on a plate to cool slightly, then coarsely chop.
8 Halve avocado lengthwise, remove pit and scoop out the flesh into a tall vessel. Squeeze juice from lime. Add yogurt and 2 tablespoons lime juice to vessel, season with salt, pepper and Tabasco and puree until smooth.
9 Cut beef into slices.
10 Toss lettuce with half of the avocado dressing and place in a large bowl. Top with beef, tomatoes, celery and nuts. Drizzle with remaining dressing and serve.