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 Time10 minutes


serving amount

370 g

Striploin Steak

170 g

Green Beans, trimmed

2 unit(s)

Russet Potato

56 mL


(Contains Milk)

1 unit(s)


1 unit(s)

Beef Broth Concentrate

2 unit(s)

Blueberry Jam

2 tbsp

Balsamic Glaze

(Contains Sulphites)

28 g

Almonds, sliced

(Contains Almonds)

1 tsp

Cracked Black Pepper

¼ cup

Goat Cheese

(Contains Milk)

7 g


Not included in your delivery

2.5 tbsp


¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1090 kcal
Fat61 g
Saturated Fat24 g
Carbohydrate82 g
Sugar27 g
Dietary Fiber9 g
Protein54 g
Cholesterol170 mg
Sodium660 mg
Trans Fat1.5 g
Potassium1900 mg
Calcium175 mg
Iron8.5 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.


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


Cook potatoes
  • 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, finely chop 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 (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min.
  • Add 1 tbsp (2 tbsp) oil 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 (2 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 (2 tbsp) butter into potatoes until creamy.
  • Stir in goat cheese and half the chives. Season with salt and pepper, to taste.
Make reduction
  • Reheat the same pan over medium-low.
  • Add 1/2 tbsp (1 tbsp) oil, then remaining shallots. Cook, stirring often, until shallots soften, 3-4 min.
  • Add blueberry jam, balsamic glaze, broth concentrate, 1/4 cup (1/2 cup) water and 1/4 tsp cracked black pepper. (NOTE: Reference heat guide). Cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Add 1 tbsp (2 tbsp) butter. 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.