Ingredients

• 1kg beef scotch fillet
• 8 (about 1kg) Golden Delight potatoes, peeled, washed
• 80ml (1/3 cup) rice bran oil
• 80g butter
• 1 teaspoon caraway seeds
• Sea salt flakes
• 2 tablespoons olive oil
• 250ml (1 cup) port
• 250ml (1 cup) Massel beef stock

Method

• Step 1 Preheat oven to 180°C. Use kitchen string to tie the beef at 4cm intervals.
• Step 2 Cook the potatoes in a saucepan of salted boiling water for 25-30 minutes or until just tender. Drain and cool slightly. Use a fork to scrape the surface. Combine rice bran oil and half the butter in a large baking dish. Heat in oven for 5 minutes or until foaming. Add the potatoes and turn to coat. Season with salt. Roast, turning every 20 minutes, for 1 hour or until crisp and golden.
• Step 3 Meanwhile, sprinkle beef with caraway seeds and season with sea salt and pepper. Press to coat. Heat olive oil and remaining butter in a roasting pan over medium-high heat until foaming. Cook beef, turning, for 5 minutes or until browned. Roast for 45-55 minutes for medium or until cooked to your liking. Transfer beef to a plate. Keep warm.
• Step 4 Place the pan over medium heat. Add the port and cook, stirring, for 2 minutes or until reduced slightly. Stir in the stock. Bring to boil. Reduce heat to medium-low. Simmer for 5-10 minutes or until reduced by two-thirds. Strain into a jug. Carve the beef and serve with potatoes and jus.