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Lemon Pepper Beef & Sticky Rosemary Sauce with Parmesan Crushed Potatoes & Garlic Veggies

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 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Under 40g carbs Bestseller winter-date-night
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 1 bag green beans
  • 1 carrot
  • 2 garlics
  • 1 rosemary
  • 1 packet premium beef eye fillet
  • 1 sachet lemon pepper seasoning
  • 1 packet sweet & savoury glaze
  • 1 sachet chicken-style stock powder
  • 0.25 cups water
  • 1 packet parmesan cheese
  • olive oil
  • 4 potatoes
  • 1 bag green beans
  • 2 carrots
  • 4 garlics
  • 1 rosemary
  • 1 packet premium beef eye fillet
  • 2 sachets lemon pepper seasoning
  • 1 packet sweet & savoury glaze
  • 1 sachet chicken-style stock powder
  • 0.5 cups water
  • 1 packet parmesan cheese

Instructions

  1. • 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.
  2. • Meanwhile, trim green beans. Thinly slice carrot
    into sticks. Finely chop garlic. Pick and finely
    chop rosemary.
    • Place your hand flat on top of premium beef
    eye fillet and slice through horizontally to make
    two thin steaks.
    • See Top Steak Tips (below)! In a medium
    bowl, combine beef eye fillet, lemon pepper
    seasoning and a drizzle of olive oil. Season with
    salt.
    TIP: Run your fingers down the rosemary stalk to
    remove the leaves easily.
  3. • 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.
  4. • 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!
  5. • 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.
  6. • Divide lemon pepper beef, Parmesan crushed
    potatoes and garlic veggies between plates.
    • Pour sticky rosemary sauce over beef to serve. Enjoy!