Lemon Pepper Beef & Golden Potato Chunks
with Parmesan-Garlic Topping
Calories
:
560 kcalProtein
:
42.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
Bright, bold and utterly irresistible — this zesty beef is the weeknight hero you've been waiting for. Juicy beef gets a zesty kick of lemon pepper, served alongside golden potato chunks that are crispy on the outside and fluffy within. The finishing touch? A show-stopping Parmesan-garlic topping that takes the whole dish to another level. Simple ingredients, seriously impressive results.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
300 g
Beef Rump
1
Garlic
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
1
Cucumber
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Finely chop garlic.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes.
- Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, stir through Parmesan cheese and season to taste.
3
- In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt. Add beef rump, turning to coat.
- Return the pan to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
4
- While beef is cooking, place tomato on a second lined oven tray.
- Sprinkle over rosemary, drizzle with olive oil and season with salt and pepper.
- Roast until tomatoes are just blistered, 4-5 minutes.
5
- In a second medium bowl, combine gourmet leaf mix, a drizzle of balsamic vinegar and olive oil. Season.
6
- Slice beef.
- Divide potato chunks, beef, and salad between plates.
- Top chicken with Parmesan garlic crumb.
- Serve with Italian truffle mayonnaise. Enjoy!
