Lemon Pepper Beef Rump & Béarnaise Sauce

Ingredients

• 700g beef rump steak
• 2 potatoes — staple
• 4 parsnips
• 2 heads broccoli
• 40g butter (mash) — staple
• 4 tbsp milk (mash)
• 4 cloves garlic
• lemon pepper seasoning (replaces sachet): zest of 1 lemon + 2 tsp cracked black pepper + 3/4 tsp salt + 1 tsp garlic powder — or a lemon pepper grinder
• 2 pottles/jars béarnaise sauce

Method

1. Boil peeled potato + parsnip chunks 12-15 min in a large pot. Steam broccoli florets over the same pot for the last 10 min (two batches in the steamer basket if it won't hold both heads); season.
2. Mash potato + parsnip with butter, milk, salt; keep warm.
3. Coat steak with lemon pepper + oil. Pan-fry 4-5 min/side for medium-rare — in two batches or across two pans so the pan stays hot; rest.
4. Warm both pottles of béarnaise with the chopped garlic stirred through.
5. Slice beef; serve on mash with broccoli, béarnaise over.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 700g per 4 serves to land ~46g protein/serve (house rule). Mash, broccoli and the two pottles of béarnaise all stay as they were — the beef is up 40% and the sauce still covers it. Est ~615cal/serve; original HF 587cal/41.9g. Veg/staples sweep: veg coverage already fine (2 heads broccoli + 4 parsnips ≈ 200g/serve, no pre-packed mixes). Milk and fresh garlic lost their "staple" markers and gained search hints — neither is a cupboard item.