Saucy Thyme Steak

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.