Seared Lemon-Pepper Beef

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). Slice the beef rump in half to get 1 steak per person. 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.

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 until tender, tossing occasionally, 7-8 minutes.

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.

Return the pan to a high heat and add the beef rump. Cook until cooked to your liking, 2-3 minutes on each side (depending on thickness). 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.