Honey Glazed Roast Beef with Corn and Potato Mash

 

Honey glazed roast beef with corn and potato mash

Serves: 6

Preparation time: 20 minutes
Cooking time: 60 minutes

Ingredients

Blue Triangle 1½ kg piece rib eye/scotch fillet
Blue Triangle 1 tbsp honey
Blue Triangle 1 tbsp lemon juice
Blue Triangle 1 tbsp fresh thyme leaves
Blue Triangle 1 cup white wine
Blue Triangle ½ cup beef stock
Blue Triangle steamed vegetables to serve
Blue Triangle Corn and potato mash
Blue Triangle 4 corn cobs, husks removed
Blue Triangle 600 g Desiree potatoes, peeled and cut into chunks
Blue Triangle 50 g butter
Blue Triangle ¼ cup milk

 

Method

  1. Preheat oven to 200ºC. Brush beef lightly with oil and brown on all sides in a frypan. Season the beef with salt and pepper.
  2. Place beef on a rack in a roasting dish. Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer. Brush with the combined honey, lemon and thyme during the last 5 minutes of cooking.
  3. Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving.
  4. While the beef is resting remove any excess fat from the roasting dish and place the dish over a medium heat. Add the wine and stock and scrape up any meat residue. Bring to the boil and reduce by one third. Serve with the sliced beef, accompanied with the corn and potato mash.

To make Corn and potato mash: Cook the corn cobs in boiling water or in the microwave until tender. Cut the corn kernels from the cobs, place in a food processor or blender and blend to a rough puree. Steam or microwave the potatoes until tender, drain and mash with the butter and hot milk. Stir in the pureed corn and season to taste. Beat well with a wooden spoon.


Serve with steamed vegetables.

 

Tips

 Suggested roasting times per 500g for: Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast. Cook at 200ºC. Rare 15-20 min per 500g, Medium 20-25 min per 500g, Well done 25-30 min per 500g.

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.

You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

Use the juices in the roasting dish to baste the roast as it cooks. Two or three times during the cooking time is all that is needed. Add a little stock to the roasting dish if there’s only a small amount of pan juices.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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