Lemon Pepper Beef & Sticky Rosemary Sauce
with Parmesan Potatoes & Garlic Veggies
- Milk
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
The trick to making your sides as good as the main event? Just give them a little TLC! With a few classic flavours, the green beans, carrot and Parmesan crushed potatoes more than hold their own with succulent lemon pepper beef. This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Green Beans
1
Carrot
2 clove
Garlic
2 sprig
Rosemary
1 packet
Beef Eye Fillet Steak
1 sachet
Lemon Pepper Seasoning
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
¼ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes. • Lightly crush semi-roasted potatoes on the tray. • Sprinkle with Parmesan cheese. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, trim green beans. Thinly slice carrot into sticks. Finely chop garlic. Pick and finely chop rosemary. • See Top Steak Tips (below)! Place your hand flat on top of premium beef eye fillet and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Season with salt. Add beef eye fillet, turn to coat.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: If your pan is getting crowded, cook in batches for best results!
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook rosemary until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder, the water and any beef resting juices, until combined. Simmer until slightly reduced, 1-2 minutes. • Season to taste.
• Divide lemon pepper beef, Parmesan potatoes and garlic veggies between plates. • Pour sticky rosemary sauce over beef to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The lemon pepper beef and sticky rosemary sauce are widely praised, with many calling the flavour combination restaurant-quality. Some found the sauce too strong, salty, or sweet, so adjusting the quantity to taste is worth considering.
- Ease of prep: Most found this straightforward to pull together, though several noted it takes longer than the estimated time, particularly when cooking the beef in batches and wiping out the frying pan between steps.
- Suggestions: Using only half the chicken stock powder can help reduce saltiness in the sauce, and adding a splash of extra water can tone down the intensity. A few customers swapped green beans for broccolini or asparagus, and one recommended cooking the beef on a barbecue for great results.
- Leftovers: A number of customers mentioned the beef portions felt small, particularly for larger households or hungry adults, and suggested adding an extra potato or two to round out the meal.
- Portions: Several customers found the beef quantity insufficient for two or more adults, with a few noting they topped up with extra meat or vegetables to make it more filling.
