Striploin Steak and Blueberry-Balsamic Reduction
with Green Bean 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. Pairings of goat cheese mash and nutty green beans might make you want to lick the plate!
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
170 g
Green Beans
2 unit(s)
Russet Potato
56 mL
Cream
(Contains Milk)
1 unit(s)
Shallot
1 unit(s)
Beef Broth Concentrate
2 tbsp
Blueberry Jam
2 tbsp
Balsamic Glaze
(Contains Sulphites)
28 g
Almonds, sliced
(Contains Almonds)
¼ tsp
Cracked Black Pepper
28 g
Goat Cheese
(Contains Milk)
7 g
Parsley
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
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 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, finely chop parsley.Trim green beans. Peel, then cut shallot into 1/4-inch slices. 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 green beans and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) oil and half the shallots. Cook, stirring often, until shallots are tender and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.Transfer green beans to a large bowl, then cover to keep warm.
Meanwhile, pat steak dry with paper towels, then season with salt and pepper. Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then steak. Sear until golden-brown, 1-2 min per side.** Remove the pan from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 4-6 min.** When steak is done, transfer to a plate. Cover loosely with foil, then set aside to rest for 5 min. Meanwhile, mash cream and 1 tbsp (2 tbsp) butter into potatoes until creamy. Stir in goat cheese and half the parsley. Season with salt and pepper, to taste.
Reheat the same pan over medium-low. Add 1/2 tbsp (1 tbsp) oil, then remaining shallots. Cook, stirring often, until shallots soften, 3-4 min. Add blueberry jam, balsamic glaze, broth concentrate, 1/4 cup (1/2 cup) water and 1/4 tsp cracked black pepper. (NOTE: Reference heat guide). Cook, stirring often, until sauce thickens slightly, 2-3 min. Add 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min.
Toss green beans with almonds. Thinly slice steak. Divide goat cheese mash, green bean almandine and steak between plates. Spoon blueberry-balsamic reduction over steak. Sprinkle with remaining parsley.
