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Seared Lemon-Pepper Beef

Seared Lemon-Pepper Beef

with Roast Potatoes & Mustard Veggies

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The trick to making your veggie 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 Calorie
Allergens:SulphitesEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit

potato

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

(ContainsEggs)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2210 kJ
Fat20.8 g
of which saturates4.3 g
Carbohydrate35.1 g
of which sugars6.9 g
Protein43.8 g
Sodium474 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!

2

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). 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 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, until tender, 7-8 minutes.

4

Add the garlic and cook until fragrant, 1 minute. 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.

5

Return the frying pan to a high heat and add the lemon pepper beef. 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. Cook a little less for rare or a little longer for well done. Transfer to a plate, cover with foil and rest for 5 minutes.

6

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