Ribeye Steak with Blueberry-Balsamic Reduction
with Green Beans Amandine and Goat Cheese Mash
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Ribeye steak • Green beans • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Almonds • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
370 g
Ribeye 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: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish, May contain traces of allergens, Sulphites)
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
7 g
Chives
3 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut 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, for 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 for 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 for 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 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 for 1-2 min per side, until golden.**
- Remove the pan from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven for 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 for 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 for 3-4 min, stirring often, until sauce thickens slightly.
- Add 1 tbsp (2 tbsp) butter. Stir for 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.
If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the striploin steak.
