Tenderloin Steak and Blueberry-Balsamic Reduction

Name: Tenderloin Steak and Blueberry-Balsamic Reduction with Green Beans Amandine and Goat Cheese Mash
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 340 g Tenderloin Steak; 170 g Green Beans; 2 unit(s) Russet Potato; 56 mL Cream; 1 unit(s) Shallot; 1 unit(s) Beef Broth Concentrate; 2 unit(s) Blueberry Jam; 2 tbsp Balsamic Glaze; 28 g Almonds, sliced; ¼ cup Goat Cheese, crumbled; 7 g Chives; 5 g Montreal Spice Blend; 2.5 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Butter*

with Green Beans Amandine and Goat Cheese Mash

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Perfectly-seared tenderloin steak goes so well with our balsamic-blueberry sauce in this date-worthy weeknight dinner. The goat cheese mash and nutty green beans might make you want to lick the plate!

Ingredients: Russet potato • Tenderloin steak • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Almonds • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Chives • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).

Allergens:

Milk

•Sulphites

•Almonds

•Mustard

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.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Tenderloin 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 unit(s)

Blueberry Jam

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

7 g

Chives

5 g

Montreal Spice Blend

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories1190 kcal

Fat74 g

Saturated Fat30 g

Carbohydrate83 g

Sugar28 g

Dietary Fiber8 g

Protein47 g

Cholesterol175 mg

Sodium1130 mg

Trans Fat2 g

Potassium1950 mg

Calcium175 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Medium Bowl

•Baking Sheet

•Large Bowl

•Measuring Cups

•Potato Masher

•Aluminum Foil

Cooking Steps

PDF

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove any brown spots from potoes, then peel and cut them into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer, uncovered, 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Meanwhile, finely chop chives.
Trim green beans.
Peel, then cut shallot into 1/4-inch slices.
Heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on the almonds so they don't burn!) Transfer to a medium bowl.

To the same pan, add green beans and 1/4 cup (1/2 cup) water. Cook 4-5 min, stirring occasionally, until water evaporates.
Add 1 tbsp (2 tbsp) oil and half the shallots. Cook 1-2 min, stirring often, until shallots are tender and green beans are tender-crisp. Season with salt and pepper.
Transfer green beans to a large bowl, then cover to keep warm.

Meanwhile, pat steak dry with paper towels, then season with 1/2 tbsp (1 tbsp) Montreal Spice Blend.
Increase heat to medium-high. Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then steak. Sear 1-2 min per side, until golden-brown.**
Remove the pan from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven 4-6 min, until cooked to desired doneness.**
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 chives. Season with salt and pepper.

Reheat the same pan over medium-low.
Add 1/2 tbsp (1 tbsp) oil, then remaining shallots. Cook 3-4 min, stirring often, until shallots soften.
Add blueberry jam, balsamic glaze, broth concentrate, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) pepper. Cook 3-4 min, stirring often, until sauce thickens slightly.
Add 1 tbsp (2 tbsp) butter. Stir 1-2 min, until melted.