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 • Striploin 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).
Allergens
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
3 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 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.
1050
kcal
Calories
58
g
Fat
22
g
Saturated Fat
82
g
Carbohydrate
27
g
Sugar
8
g
Dietary Fiber
55
g
Protein
170
mg
Cholesterol
790
mg
Sodium
1.5
g
Trans Fat
1950
mg
Potassium
150
mg
Calcium
8
mg
Iron
with Asparagus Almandine 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 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 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 Bean Almandine and Goat Cheese Mash
made with Quick-Cook Potatoes
with Roasted Garlic Mash and Parmesan-Crusted Broccolini
made with Ready-to-Heat Mashed Potatoes
with Green Beans Amandine and Goat Cheese Mash