Double Seared Lemon-Pepper Beef
with Roast Potato & Dijon Veggies
The trick to making your sides as good as the main event? Just give them a little TLC! With a few classic flavours, the Dijon green beans and baby broccoli and roast potatoes more than hold their own with succulent lemon pepper beef.
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Ingredients
2
potato
1 clove
garlic
2 packet
beef rump
1 sachet
lemon pepper seasoning
1 packet
garlic aioli
(Contains Egg;)
1 bunch
baby broccoli
1 bag
green beans
1 packet
Dijon mustard
Not included in your delivery
olive oil
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, trim baby broccoli and green beans. Finely chop garlic. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). Season with salt and pepper. • In a medium bowl, combine lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Add beef, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and baby broccoli and cook tossing, until tender, 4-5 minutes. • Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. • Add Dijon mustard and a drizzle of olive oil, tossing veggies to coat. Season to taste. Transfer to a bowl, then cover to keep warm. • Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest (the beef will keep cooking as it rests!).
TIP: Cook your beef in batches for best results!
• Slice lemon-pepper beef rump. • Divide beef, roast potato and Dijon green beans and baby broccoli between plates. • Serve with garlic aioli. Enjoy!