Saucy Thyme Steak

Name: Saucy Thyme Steak with Sweet Potatoes and Green Beans Amandine
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; ¼ ounce Thyme; 6 ounce Green Beans; 10 ounce Ranch Steak; 1 unit Beef Demi-Glace; 1 ounce Almonds; 2 tablespoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Sweet Potatoes and Green Beans Amandine

Recipe Development TeamPublished on October 19, 2018

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Even plain Janes like to get dressed up and have a night on the town every now and then, and this recipe was designed in that spirit. It’s got a simple steak and roasted green beans to start with, which are tried-and-true as can be. But we’re introducing sweet potatoes (for a bit of a sugar rush), drizzling it all with a luxe herbed pan sauce, and giving it a sprinkle of almonds (or as the French call it, amandine). Ooh la la indeed.

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

¼ ounce

Thyme

6 ounce

Green Beans

10 ounce

Ranch Steak

1 unit

Beef Demi-Glace

(Contains: Milk)

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat52 g

Saturated Fat16 g

Carbohydrate53 g

Sugar14 g

Dietary Fiber10 g

Protein32 g

Cholesterol135 mg

Sodium560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Strip thyme leaves from stems; discard stems. Finely chop leaves.

Toss sweet potatoes on a baking sheet with half the thyme, a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until tender and crisped, about 25 minutes total (we’ll check on them after 10 minutes).

Once sweet potatoes have roasted 10 minutes, give them a toss and push toward one side of sheet. Add green beans to same sheet and toss with a large drizzle of olive oil. Season with salt and pepper. Return to oven and roast until green beans are tender and potatoes are done, about 15 minutes.

Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes.

Add demi-glace, ¼ cup water, and remaining thyme to same pan over medium-high heat and stir, scraping up any browned bits from bottom. Let simmer until thickened, 1-2 minutes. Remove from heat and add 1 TBSP butter, stirring or swirling pan to melt. Season with salt and pepper.

Sprinkle almonds over green beans and sweet potatoes on baking sheet. Thinly slice steak against the grain. Divide green beans, sweet potatoes, and steak between plates. Drizzle with pan sauce and serve.