Double Seared Lemon-Pepper Beef
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Double Seared Lemon-Pepper Beef

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.

Over 30g protein
Under 650kcal
Under 30g carbs
Quick Prep
Kid Friendly

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


Serving amount



1 clove


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

Energy (kJ)2678 kJ
Fat26.4 g
of which saturates4.3 g
Carbohydrate28.6 g
of which sugars8.5 g
Protein70.8 g
Sodium678 mg
The average adult daily energy intake is 8700 kJ



• 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!

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