Seared Lemon-Pepper Beef
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Lemon-Pepper Beef

Seared Lemon-Pepper Beef

with Roast Potato & Dijon Veggies

The trick to making your veg sides as good as the main event? Just give them a little TLC! Thanks to some garlic and a dash of Dijon, the broccoli and carrot more than hold their own alongside the succulent lemon pepper beef.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Under 650kcal
Easy Prep
Under 40g carbs
Over 30g protein
Kid Friendly

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

Preparation Time35 minutes


Serving amount







1 clove


1 packet

beef rump

½ sachet

lemon pepper seasoning

1 packet

garlic aioli

(Contains Egg;)

1 packet

Dijon mustard

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)2015 kJ
Fat22.2 g
of which saturates2.8 g
Carbohydrate31 g
of which sugars11.6 g
Dietary Fibre8 g
Protein37.9 g
Sodium626 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• 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 tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

Little cooks: Help season and toss the potato chunks!


• Meanwhile, thinly slice zucchini into rounds and carrot into half-moons. Finely chop garlic. • See 'Top Steak Tips!' (bottom left). Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). Season with salt and pepper. • In a medium bowl, combine lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Add beef, turning to coat. Set aside.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir fry zucchini and carrot with a splash of water until tender, 4-5 minutes. • Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. Add Dijon mustard and a drizzle of olive oil, tossing veggies to coat. Season to taste. Transfer to a bowl, then cover to keep warm. • Wipe out frying pan, then return 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. • Transfer to a plate to rest (it will keep cooking as it rests!).


• Slice seared lemon-pepper beef. • Divide beef, roast potato and Dijon veggies between plates. • Serve with garlic aioli. Enjoy!

Little cooks: Add the finishing touch by adding a dollop of garlic aioli!