Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into 1/2 inch cubes. Strip thyme leaves off stems and 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.

Bake sweet potatoes until golden brown, about 25 minutes, tossing halfway through. Trim woody stem ends of green beans. (You can sit back and relax for 10 minutes while the potatoes cook).

With about 15 minutes left to go on potatoes, add green beans to same baking sheet and toss with a large drizzle of olive oil. Season with salt and pepper. Return to oven and roast until golden brown, about 15 minutes.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Season steak on all sides with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest 5 minutes.

Add demi glace, 1/4 cup water, and remaining thyme to same pan. Scrape up any browned bits from bottom of pan. Bring to a simmer over medium-high heat until thickened, 1-2 minutes. Remove from heat and swirl in 1 TBSP butter. Taste and season with salt and pepper.

Sprinkle almonds onto baking sheet with green beans and sweet potatoes. Thinly slice steak and serve next to veggies. Drizzle with pan sauce.