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Seared Lemon-Pepper Beef

Seared Lemon-Pepper Beef

with Roast Potatoes & Garlic Aioli

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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 CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SulphitesEggMilk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

2 unit

potatoes

1 head

broccoli

1 clove

garlic

1 packet

beef rump

1 sachet

lemon pepper spice blend

1 tub

Dijon mustard

(ContainsSulphites)

1 unit

carrot

1 tub

garlic aioli

(ContainsEgg,Milk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2230 kJ
Fat21.7 g
of which saturates4.5 g
Carbohydrate33.3 g
of which sugars7.1 g
Protein45.1 g
Sodium493 mg
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Garlic Press
Medium Bowl
Spoon
Medium Non-Stick Pan
Aluminum Foil
Plate
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1 cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time! 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 20-25 minutes or until tender.

2

While the potato is roasting, cut the broccoli into 1 cm florets and finely chop the stalk. Slice the carrot (unpeeled) into 0.5 cm half-moons. Peel and crush the garlic.

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.

3

In medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot and cook, stirring, for 7-8 minutes, or until softened. TIP: Add a dash of water to the pan to help speed up the cooking time.

4

Add the garlic to the frying pan 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 with foil to keep warm.

5

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. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. Transfer to a plate, cover with foil and let rest for 5 minutes. Thinly slice before serving.

6

Divide seared lemon-pepper beef, roast potatoes and mustard veggies between plates. Serve with a dollop of garlic aioli.

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