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Lemon Pepper Beef Rump
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Lemon Pepper Beef Rump

Lemon Pepper Beef Rump

with Garlic Crushed Potatoes, Veggies & Herby-Butter Sauce

You can't go wrong with the classic combo of beef steak and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the beef and sauce, plus garlic-laced veggies for some extra colour, texture and goodness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Under 650kcal
Under 40g carbs
Quick Prep

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.

Preparation Time30 minutes


Serving amount



1 packet

beef rump

1 sachet

lemon pepper seasoning

2 packet

garlic paste

1 bag

Carrot & Zucchini Mix

1 bag


Not included in your delivery

olive oil

1 tbs


40 g



Nutritional Values

Energy (kJ)2348 kJ
Fat28.1 g
of which saturates13.3 g
Carbohydrate36.3 g
of which sugars8.7 g
Dietary Fibre6.6 g
Protein38.7 g
Sodium627 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Bring a medium saucepan of lightly salted water to the boil. • Chop potato into bite-sized chunks. • Place beef between two sheets of baking paper. Pound with a rolling pin until slightly flattened. Season. • In a medium bowl combine lemon pepper seasoning and a drizzle of olive oil. Add beef, gently turn to coat.


• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic paste, cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.


• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the remaining garlic paste. Microwave until fragrant, 10 second bursts. • To the bowl with the garlic oil, add carrot & zucchini mix and a splash of water then cover with a damp paper towel. Microwave carrot & zucchini mix on high until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season with salt and pepper to taste and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove from heat, then tear in parsley. Season to taste.


• Slice beef rump. • Divide beef, potatoes and veggies between plates. • Spoon parsley-butter sauce over beef and potatoes to serve. Enjoy!