Preparation time: 20 minutes
Cooking time: 60 minutes
1½ kg piece rib eye/scotch fillet
1 tbsp honey
1 tbsp lemon juice
1 tbsp fresh thyme leaves
1 cup white wine
½ cup beef stock
steamed vegetables to serve
Corn and potato mash
4 corn cobs, husks removed
600 g Desiree potatoes, peeled and cut into chunks
50 g butter
¼ cup milk
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.