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Preheat oven to 200ºC. Brush beef lightly with oil and brown on all sides over a moderately-high heat. Season the beef with salt and pepper.
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 the beef with the combined honey, lemon and thyme during the last 5 minutes of roasting.
Remove the beef, cover loosely with foil and rest beef for 20 minutes before carving.
While the beef is resting, place the roasting dish over a medium heat. Add the wine and stock. Scrape up any pan juices. Bring to the boil and reduce by one third. Serve with the sliced beef roast and the corn and potato mash.
To make corn and potato mash: :
Cook the corn cobs in boiling water until tender. Cut the corn kernels from the cobs, place in a food processor or blender and blend to a rough puree. Steam 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.
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.
Use the juices in the roasting dish to baste the beef roast as it cooks. Add a little stock to the roasting dish if there’s only a small amount of pan juices.
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