Seared Lemon-Pepper Beef

• Meanwhile, cut broccoli into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. 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, place beef, lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry broccoli and carrot with a splash of water until tender, 7-8 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.

• See 'Top Steak Tips!' (bottom left). Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest (it will keep cooking as it rests!).