This is a special cut of beef to roast – it’s essentially a scotch fillet with the bone left in, and the texture and flavour are unbeatable. It's visually impressive with its bones. A knockout dish to serve when you’re entertaining – and easy to prepare as well.
Key Information
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Serves Cook Time Prep Time Difficulty |
6-8 People 20 Minutes 10 Minutes Moderate |
Ingredients
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2 kg of Quality Mark whole beef rib-eye, bone-in
- 4 pieces of shallots, peeled and sliced into rings
- 2 teaspoons of cornflour
- 3/4 cup of oil
- 1.5kg of Agria potatoes, peeled and chopped evenly
- 1 cup of Campbell's real stock - no added salt beef
- 1 tbsp of butter
- 1 tbsp of brown sugar
- Cooked seasonal vegetables
Method
Preheat the oven to 220ºC.
Beef
Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper. Heat a large frying pan over a high heat, and when the pan is very hot, sear the meat until browned all over. Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes. After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare). Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.
Shallots
Shake the shallots with the cornflour in a small bag to coat. Heat the oil in a small saucepan over a medium-high heat. Add the shallots and cook for 5-10 minutes until they are golden brown and crispy, stirring occasionally. Drain on paper towels and sprinkle with a pinch of salt.
Mash
While the meat is cooking, place the potatoes in a pot of cold salted water. Bring to the boil, then immediately reduce to a gentle simmer and cook until the potatoes are tender. Drain, then place back over a low heat for a minute or so to dry out any remaining moisture. Mash the potatoes or pass them through a potato ricer or sieve. Stir in the butter and cheese using a wooden spoon, then add chives. Season if required.
Pan jus
To make the jus, discard any excess fat from the roasting dish, place the dish on the stovetop over a medium-high heat, add the red wine and bring to the boil for 30 seconds. Reduce the heat and simmer until reduced by two-thirds, scraping the bottom to add flavour. Add the stock and simmer for another few minutes. Whisk through the butter and sugar and pour into a jug.
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1 Tablespoon of butter: The ideal amount to either gloss up your shallot gravy or add an extra touch of velvet to those Agria potatoes.
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1 Tablespoon of brown sugar: Just enough to get those four sliced shallots beautifully caramelised and sweet without turning the dish into a dessert.
Suggested Winter Vegetables
To balance the deep, savory beef and the rich, smoky profile of the cheddar mash, you want winter vegetables that offer a mix of roasted sweetness and vibrant color.
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500g Carrots (peeled and cut into thick batons) – Their natural sugars caramelise brilliantly in the oven.
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500g Parsnips (peeled and quartered lengthwise) – Earthy, sweet, and a classic partner for beef.
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300g Brussels Sprouts (trimmed and halved) or Broccolini – The slight char and brightness cut through the richness of the smoked cheddar perfectly.
Chef's Note: You can toss the carrots and parsnips in a splash of the remaining oil and roast them in the final 45 minutes of the beef's cooking time, throwing the greens in for the last 15–20 minutes.
