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Saucy Thyme Steak

Saucy Thyme Steak

with Sweet Potatoes and Green Beans Amandine

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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:MilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

¼ ounce


6 ounce

Green Beans

10 ounce

Sirloin Steak

1 unit

Beef Demi-Glace


1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate53 g
Sugar14 g
Dietary Fiber10 g
Protein36 g
Cholesterol110 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. 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 empty side of same sheet and toss with a large drizzle of olive oil. Season with salt and pepper. (For 4 servings, split veggies between 2 baking sheets; roast potatoes on top rack and green beans on middle rack.) Return to oven and roast until green beans are tender and sweet potatoes are done, about 15 minutes.


Meanwhile, pat steak dry with paper towels and season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add steak 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 (⅓ cup for 4 servings), 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 (2 TBSP for 4 servings), 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.