20 mins plus standing
1 hr 30 mins
6
Ingredients
1.5kg topside of Scotch Beef PGI
2 tbsp clear honey
Small bunch fresh thyme
Pinch sea salt and black pepper
500ml dry red wine
2 tsp Scottish rapeseed oil
2 small shallots, peeled and finely chopped
300ml reduced salt beef stock
2 tbsp redcurrant jelly
Cooking Method