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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
(Contains Mustard, Sulphites)
(Contains Tree nuts)
Cracked Black Pepper
Not included in your delivery
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.