Herb-Crusted Sirloin Steak with Roasted Sweet Potatoes and Green Beans Amandine

This steak dinner is anything but ordinary. Tender sirloin steak is cooked to perfection and finished with a luscious pan sauce infused with fresh thyme. On the side, roasted sweet potatoes bring a natural sweetness, while green beans get a delightful crunch from toasted almonds-a classic French touch known as amandine.

It’s a balanced, satisfying meal that feels special enough for a celebration yet simple enough for a weeknight. The combination of flavors and textures will have everyone reaching for seconds.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce ThymeView ingredient guideLike ingredientDislike ingredient

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Strip thyme leaves from stems and finely chop; discard stems.
2. On a baking sheet, toss sweet potatoes with half the chopped thyme and a drizzle of olive oil. Season with salt and pepper. Roast for about 25 minutes, tossing halfway through, until tender and lightly crisped.
3. After sweet potatoes have roasted for 12 minutes, spread green beans on another baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for about 12 minutes, until tender and slightly browned.
4. Meanwhile, heat a drizzle of olive oil in a large skillet over medium-high heat. Season steak all over with salt and pepper. Cook to desired doneness, 4-7 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes.
5. Reduce heat to medium-low. Add beef demi-glace, ⅓ cup water and remaining chopped thyme to the skillet, scraping up any browned bits. Increase heat to medium-high and simmer until sauce thickens, 1-2 minutes. If sauce becomes too thick, add a splash of water. Remove from heat and stir in butter until melted. Season with salt and pepper.
6. Sprinkle sliced almonds over the roasted green beans and sweet potatoes. Thinly slice the steak against the grain. Divide vegetables and steak among plates. Drizzle with the thyme pan sauce and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or New York strip work well, but adjust cooking time accordingly.

What can I substitute for beef demi-glace?

You can use 1 cup of beef broth simmered until reduced by half, but the flavor will be less intense.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The sauce will still be delicious.