Honey Lavender Fillet of Beef

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!