• 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.

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