with Green Beans Amandine and Goat Cheese Mash
Perfectly-seared steak goes so well with our balsamic-blueberry sauce in this date-worthy weeknight dinner. The goat cheese mash and nutty green beans might make you want to lick the plate! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Striploin steak • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Almonds • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Chives • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Tags
Striploin Steak
370 g
Green Beans
170 g
Russet Potato
2 unit(s)
Cream
56 mL
Shallot
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Blueberry Jam
2 unit(s)
Balsamic Glaze
2 tbsp
Almonds, sliced
28 g
Goat Cheese, crumbled
0.25 cup
Chives
7 g
Montreal Spice Blend
5 g
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potoes, then peel and cut them 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, 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 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 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 green beans 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 1-2 min per side, until golden-brown.**
- Remove the pan from heat, then transfer steak to an unlined baking sheet. Roast in the middle of the oven 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 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 3-4 min, stirring often, until sauce thickens slightly.
- Add 1 tbsp (2 tbsp) butter. Stir 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.
1090
kcal
Calories
61
g
Fat
24
g
Saturated Fat
83
g
Carbohydrate
28
g
Sugar
8
g
Dietary Fiber
54
g
Protein
170
mg
Cholesterol
1120
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
150
mg
Calcium
8
mg
Iron
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with Green Beans Amandine and Goat Cheese Mash
with Green Bean Almandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Bean Almandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
with Green Bean Almandine and Goat Cheese Mash
with Green Bean Almandine and Goat Cheese Mash
with Green Beans Amandine and Goat Cheese Mash
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