Double Lemon-Pepper Beef Rump & Baby Broccoli
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Double Lemon-Pepper Beef Rump & Baby Broccoli

Double Lemon-Pepper Beef Rump & Baby Broccoli

with Roast Potato & Dijon Green Beans

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 broccoli and roast potatoes, more than hold their own with succulent lemon pepper beef

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Under 650kcal
Under 30g carbs
Easy Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time


Serving amount



1 bunch

baby broccoli

1 bag

green beans

1 clove


2 packet

beef rump

½ sachet

lemon pepper seasoning

1 packet

Dijon mustard

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

Olive Oil


Nutritional Values

Energy (kJ)2678 kJ
Fat26.4 g
of which saturates4.3 g
Carbohydrate28.6 g
of which sugars8.5 g
Protein70.8 g
Sodium697 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• 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, cook tossing, until softened, 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 beef in batches for best results!


• Slice lemon-pepper beef rump. • Divide beef, roast potato and Dijon veggies between plates. • Serve with garlic aioli. Enjoy!