Steak and Blueberry-Balsamic Reduction
with Green Beans Amandine and Goat Cheese Mash- Milk
- Sulphites
- Almonds
- Mustard
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Sulphites
- Peanuts
- Tree nuts
Perfectly-seared 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! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Striploin 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).
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 unit(s)
Blueberry Jam
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
28 g
Almonds, sliced
(Contains: Almonds May be present: Milk, Mustard, Egg, Sesame, Gluten, Soy, Sulphites, Peanuts)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
7 g
Chives
5 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Sesame, Wheat, Soy, Sulphites, Peanuts, Tree nuts)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
- Toss green beans with almonds.
- Thinly slice steak.
- Divide goat cheese mash, green beans and steak between plates.
- Spoon blueberry-balsamic reduction over steak. Sprinkle with remaining chives.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The blueberry-balsamic reduction was surprisingly delicious, complementing the tender steak well; some found it a bit sweet.
- Ease of prep: While some found it complex for beginners, most agreed the clear instructions made this restaurant-quality meal achievable at home.
- Suggestions: Consider adding more potatoes for larger portions, and try grilling the steak for enhanced flavor.
- Portions: Several customers wished for more steak, noting that one portion was split between two people.
- Goat cheese mash: The goat cheese mashed potatoes were a standout, with many praising their creamy, flavorful texture.
