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

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!

Optional Spice

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

170 g

Green Beans

460 g

Russet Potato

56 mL


(Contains Milk)

50 g


1 unit

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


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1050 kcal
Fat58 g
Saturated Fat22 g
Carbohydrate82 g
Sugar22 g
Dietary Fiber8 g
Protein55 g
Cholesterol170 mg
Sodium690 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
Measuring Cups
Potato Masher
Aluminum Foil


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 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.

Cook green beans

Add green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl) 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.

Cook steak and finish potatoes

Meanwhile, pat steak dry with paper towels, then season with salt and pepper. Add 1 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 butter (dbl for 4 ppl) into potatoes until creamy. Stir in goat 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 cup water (dbl for 4 ppl) and 1/4 tsp cracked black pepper. (NOTE: Reference heat guide). Cook, stirring often, until sauce thickens slightly, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl). Stir until melted, 1-2 min.

Finish and serve

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 chives.

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