Saucy Thyme Sirloin Steak with Roasted Sweet Potatoes and Green Beans Amandine

This steak dinner proves that a few simple upgrades can turn an everyday meal into something special. We start with tender sirloin and classic roasted green beans, then add sweet potatoes for a touch of natural sweetness. The real star is the luxurious pan sauce, infused with fresh thyme and finished with butter for a silky texture.

Toasted almonds add a delightful crunch to the green beans-a nod to the classic French preparation known as amandine. Everything comes together in about 30 minutes, making it perfect for a busy weeknight when you crave something a little extra.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Strip thyme leaves from stems and finely chop. On a baking sheet, toss sweet potatoes with half the thyme, a drizzle of olive oil and a pinch of salt and pepper.
2. Roast sweet potatoes for 10 minutes. Remove from oven, toss and push to one side. Add green beans to the other side, drizzle with olive oil and season with salt and pepper. Return to oven and roast until green beans are tender and potatoes are golden, about 15 minutes more.
3. 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. Transfer to a cutting board and let rest 5 minutes.
4. To the same skillet, add demi-glace, ¼ cup water and remaining thyme. Stir, scraping up browned bits. Simmer until thickened, 1-2 minutes. Remove from heat, add butter and swirl until melted. Season with salt and pepper.
5. Sprinkle almonds over the green beans and sweet potatoes on the baking sheet. Thinly slice the steak against the grain. Divide vegetables and steak among plates, drizzle with pan sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye, New York strip or flank steak. Adjust cooking time as needed.

What can I use instead of demi-glace?

You can substitute with 1 cup beef broth simmered until reduced by half or use 1 tablespoon soy sauce mixed with 1 cup beef broth.

Can I make this dish dairy-free?

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