• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potoes, 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, 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 for 4-5 min, stirring occasionally, until water evaporates. 
• Add 1 tbsp (2 tbsp) oil and half the shallots. Cook for 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. To the same pan (from step 3), add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until golden.** 
• Remove the pan from heat. To an unlined baking sheet, transfer steak. 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.

If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook striploin steak.