Each christmas my brother buys us a hamper of local gourmet food products.
In the last one he included Herbs de Provence from Lucknow Lavender.
Yes it has sat in my pantry until now when I finally decided to get brave and cook a dish with lavender.
Fortunately the little tag included a recipe.
And my butcher sold us this beautiful piece of scotch fillet.
The beef is brushed with a combination of honey and oil.
Then coated with the herbs and left to marinate for a few hours.
I decided to try some smashed potatoes, they are boiled then squashed.
They were drizzled with olive oil, then a quick grind of salt and pepper, then popped in with the roasting beef.
The beef was firstly seared all over.
Then roasted in the oven.
I allowed plenty of resting time as we poked and prodded trying to guess if we cooked it right!
And then it was sliced, perfect I would say.
It cut like butter and was so evenly cooked all the way through.
I used the pan to prepare a jus with stock, wine and vinegar.
It resulted in a rich delicious sauce that was licked off the plate by my daughter.
And the lavender, it was really subtle, just a hint of it, and I loved it.
I've also submitted this post in the Monthly Mingle hosted by the Cook Republic, the theme is honey!