HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Lemon Pepper Beef
Seared Lemon-Pepper Beef

Seared Lemon-Pepper Beef

with Roast Potatoes & Mustard Veggies

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The trick to making your veg sides as good as the main event? Just give them a little TLC! With a few classic flavours, this broccoli and carrot more than holds its own with succulent lemon pepper beef.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

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

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 head


1 clove


1 packet

beef rump

1 sachet

lemon pepper seasoning

(May be present Gluten)

1 tub

Dijon mustard


1 unit


1 tub

garlic aioli


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat21.7 g
of which saturates4.5 g
Carbohydrate33.3 g
of which sugars7.1 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium493 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the potato is roasting, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Slice the beef rump in half to get 1 steak per person. In a medium bowl, place the beef rump, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat and set aside.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and a splash of water and cook, tossing occasionally, for 7-8 minutes, or until tender.


Add the garlic and cook for 1 minute, or until fragrant. Add the Dijon mustard, a drizzle of olive oil and a pinch of salt and pepper and stir to coat the veggies. Transfer to a medium bowl and cover to keep warm.


Return the pan to a high heat and add the beef rump. Cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover with foil and let rest for 5 minutes. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done.


Thinly slice the lemon pepper beef. Divide the seared lemon pepper beef, roast potatoes and mustard veg between plates. Serve with garlic aioli.