Double Seared Lemon-Pepper Beef
with Roast Potato & Dijon Veggies
The trick to making your veg sides as good as the main event? Just give them a little TLC! Thanks to some garlic and a dash of Dijon, the broccoli and carrot more than hold their own alongside the succulent lemon pepper beef.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1 clove
garlic
2 packet
beef rump
½ sachet
lemon pepper seasoning
1 packet
garlic aioli
(Contains Egg;)
1
zucchini
1 packet
Dijon mustard
Not included in your delivery
olive oil
Nutritional Values
Utensils
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.
Little cooks: Help season and toss the potato chunks!
• Meanwhile, thinly slice zucchini into rounds and carrot into half-moons. Finely chop garlic. • See 'Top Steak Tips!' (bottom left). 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. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir fry zucchini and carrot with a splash of water 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, then return to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest (it will keep cooking as it rests!).
TIP: Cook beef in batches for the best results.
• Slice seared lemon-pepper beef. • Divide beef, roast potato and Dijon veggies between plates. • Serve with garlic aioli. Enjoy!
Little cooks: Add the finishing touch by adding a dollop of garlic aioli!