• See ‘Top Steak Tips!’ (below left).
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare,  
or until cooked to your liking. Transfer to a plate to rest.  

TIP: The meat will keep cooking as it rests.

• Meanwhile, finely chop garlic. Zest lemon to get a pinch and slice into 
wedges. Trim baby broccoli and halve any thicker stalks lengthways. 
• Drain and rinse cannellini beans.
• To a microwave-safe bowl, add baby broccoli and a splash of water. Cover 
with a damp paper towel and microwave on high, until just tender,  
2-4 minutes. Drain baby broccoli, then return to the bowl with a pinch of 
salt, squeeze of lemon juice and a drizzle of olive oil. Cover to keep warm. 

• While the beef is resting, wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Cook cannellini beans,  stirring, until tender, 
3-5 minutes. 
• Add garlic, herb & mushroom seasoning and baby spinach leaves and 
cook until fragrant and slightly wilted, 1-2 minutes.
• Remove pan from heat, then stir in the water, lemon zest and a good 
squeeze of lemon juice. Gently crush beans with a potato masher or fork. 
Season to taste with salt and pepper. 

• Slice beef.
• Divide zesty braised white beans and steamed baby broccoli between bowls. 
• Top with seared beef. 
• Serve with any remaining lemon wedges. Enjoy!