Striploin Steak and Blueberry-Balsamic Reduction
with Asparagus Almandine and Goat Cheese Mash
Perfectly seared steak goes oh-so-well with our balsamic blueberry and peppercorn sauce in this date-worthy weeknight dinner. Paired with goat cheese mash and seasonal asparagus, you might want to lick the plate!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
227 g
Asparagus
460 g
Russet Potato
56 mL
Cream
(Contains Milk)
50 g
Shallot
1 unit
Beef Broth Concentrate
2 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
28 g
Almonds, sliced
(Contains Tree nuts)
¼ tsp
Cracked Black Pepper
28 g
Goat Cheese
(Contains Milk)
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, thinly slice chives. Trim bottom 1-inch from asparagus and discard. Peel, then cut shallot into 1/4-inch slices. Pat steak dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on the almonds so they don't burn!) Transfer to a medium bowl.
Add asparagus, half the shallots and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until tender-crisp, 5-6 min. Transfer to a large bowl. Cover to keep warm.
Add 1 tbsp oil to the same pan (from step 2), then steak. Sear until golden-brown, 1-2 min per side.** Remove the pan from heat and transfer steak to another unlined baking sheet. Bake in the middle of the oven until cooked to desired doneness, 4-6 min.** When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest, 5 min. Meanwhile, mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Stir in cheese and half the chives. Season with salt and pepper, to taste.
Reduce heat to medium-low. Add 1/2 tbsp oil (dbl for 4 ppl), then remaining shallots to the same pan. Cook, stirring often, until shallots soften, 3-4 min. Add blueberry jam, balsamic glaze, broth concentrate, 1/4 tsp cracked black pepper and 1/4 cup water (dbl both for 4 ppl). (NOTE: Reference heat guide). Cook, stirring often, until sauce thickens slightly, 2-3 min. Stir in 1 tbsp butter (dbl for 4 ppl) until melted, 1-2 min.
Toss asparagus with almonds. Thinly slice steak. Divide cheesy mash, asparagus almandine and steak between plates. Spoon blueberry-balsamic reduction over steak. Sprinkle with remaining chives.
