Ribeye Steak with Blueberry-Balsamic Reduction
with Green Beans Amandine and Goat Cheese Mash- Milk
- Sulphites
- Almonds
- Mustard
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Sulphites
- Peanuts
- Tree nuts
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).
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the flavors, particularly praising the goat cheese in the mashed potatoes.
- Suggestions: Consider adding extra goat cheese to the mashed potatoes for an even richer flavor.
