Double Lemon Pepper Beef Rump & Béarnaise Sauce
with Mixed Veggie Mash & Steamed Broccoli
- Eggs
- Milk
Long after you finish this humble low-carb dinner of steak, mash and greens, you're going to remember the way it was transformed by the simple addition of a béarnaise sauce drizzled over your meat. it's an easy trick that gives this classic dish a new lease on life.
Ingredients
600 g
Beef Rump
1 sachet
Lemon Pepper Seasoning
1
Broccoli
1 packet
Potato
2
Garlic
2
Parsnip
1
Bearnaise Sauce
(Contains: Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato and parsnip, then cut both into small chunks. Cut broccoli into small florets, then roughly chop stalk. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• In the last 8 minutes of veggie cook time, place a colander or steamer basket on top of saucepan and add broccoli. Cover with a lid and steam until tender, 10 minutes. • Transfer broccoli to a bowl and season to taste. Cover to keep warm. • Drain the veggies and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm. Little cooks: Get those muscles working and help mash the potato and parsnip!
• Meanwhile, finely chop garlic and parsley. • In a large bowl, combine beef, lemon pepper spice blend and a drizzle of olive oil, then season with salt and pepper. Set aside.
• See Top Steak Tips (below) for extra info! • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. Cook in batches for best result.
• While the beef rump is resting, place butter (for the sauce) and garlic in a small heatproof bowl. Microwave in 10 second bursts until softened. • Stir parsley through the garlic butter, then season. TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!
• Slice rump steak. • Divide lemon pepper steak, veggie mash and broccoli between plates. • Spoon parsley butter over rump steak to serve. Enjoy! Little cooks: Add the finishing touch by pouring over the parsley butter! Careful it may be hot!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: One reviewer mentioned the parsnip and potato mash was a highlight, and the lemon pepper seasoning on the steak was well received. The béarnaise sauce was noted by one reviewer as too vinegary with an overpowering tarragon flavour, so adjust to taste if you prefer a milder finish.
- Suggestions: Consider using less béarnaise sauce if you find tarragon-forward flavours strong, or balance it with an extra squeeze of lemon.
