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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.
Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Instagram Feed

Restaurants & Retailers

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW

Cafe Sydney, 5th Floor 31 Alfred St  Sydney NSW

The European 161 Spring St Melbourne

The European
161 Spring St
Melbourne

Beef Australia 2018

Beef Australia 2018

The Aproneers - 145 East Derwent Hwy Lindisfarne

The Aproneers - 145 East Derwent Hwy Lindisfarne

Our Farmers

Charles Henry Rothwell

G231

Andrew Kay

Andrew Kay

Michael Kay

Michael Kay

Jackie Marshall

Jackie Marshall

Stephen Pilkington

Stephen Pilkington
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour