Striploin Steak and Blueberry-Balsamic Reduction
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Striploin Steak and Blueberry-Balsamic Reduction

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!

Optional Spice
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

370 g

Striploin Steak

227 g


460 g

Russet Potato

56 mL


(Contains Milk)

50 g


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


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1020 kcal
Fat54 g
Saturated Fat20 g
Carbohydrate81 g
Sugar28 g
Dietary Fiber9 g
Protein55 g
Cholesterol175 mg
Sodium680 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.


Large Pot
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Baking Sheet
Large Bowl
Potato Masher
Aluminum Foil
Measuring Cups


Prep and cook potatoes

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.

Prep and toast almonds

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.

Roast asparagus

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.

Cook steak and finish potatoes

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.

Make sauce

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.

Finish and serve

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.