Honey glazed roast beef with corn and potato

1.5 kg piece scotch fillet, fat trimmed

2 tsp olive oil

1 tsp freshly ground black pepper

1 tblsp honey

1 tblsp lemon juice

1 tblsp fresh thyme leaves

1 cup white wine

½ cup beef stock

For the corn and potato mash

4 corn cobs, husks removed

600g desiree potatoes, peeled and cut into chunks

50 g butter

¼ cup milk

steamed vegetables to serve

 Preheat the oven to 200^oC.  Heat a frypan and add the oil. Brown the beef on all sides. Place in a roasting pan and cook for 15 minutes. Reduce the heat to 180C and cook for another 30-35 minutes. Brush with the honey, lemon and thyme mixture during the last 5 minutes of cooking. Remove from the oven and leave to rest covered with foil,while you make the sauce.

Remove any excess fat from the pan and place the pan over a medium heat. Add the wine and stock and scrape up any meat residue from the pan. Bring to the boil and reduce by one third. Serve with the sliced beef, accompanied with the corn and potato mash and steamed vegetables. 

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 along with the butter and hot milk with a potato masher. Stir in the pureed corn and season to taste.

Recipe and picture courtesy of Meat Livestock Australia