Lemon Pepper Beef
with Garlic Crushed Potatoes, Veggies & Herby-Butter Sauce- Milk
You won't believe how simple it is to make this delicious meal. From the tasty veg to the garlic potatoes and tender salmon, once you’ve got this baby down, soggy dinners will be a distant memory *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
2
potato
2
garlic
1
carrot
1 bag
silverbeet
1 bag
parsley
1 packet
beef rump
1 sachet
lemon pepper seasoning
Not included in your delivery
olive oil
1 tbs
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Cut carrot into thin sticks. Roughly chop silverbeet. Roughly chop parsley. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic, 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. Microwave until fragrant, 10 second bursts.
• To the bowl with the garlic oil, add carrot, silverbeet and a splash of water then cover with a damp paper towel. Microwave carrot on high until just tender, 2-3 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 beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Remove from heat, then stir in parsley. Season to taste. Transfer to a plate to rest.
• Divide beef, potatoes and veggies between plates. • Spoon parsley-butter sauce over beef and potatoes to serve. Enjoy!
