Seared Sirloin with Roasted Brussels Sprouts & Sweet Potato Mash

Ingredients

• 4 beef sirloin fillets (about 6 oz each), patted dry
• 1 1/2 pounds Brussels sprouts, ends trimmed and halved
• 2 large sweet potatoes (about 1 1/2 lbs), peeled and cut in large chunks
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• Salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1/3 cup low-sodium beef broth
• 1 small garlic clove, minced
• 1/2 cup whole milk

Steps

1. Heat oven to 425°F. On a sheet pan, toss Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and thyme. Spread cut-side down. Roast until well browned and tender, 20–25 minutes, stirring once.
2. Place sweet potatoes in a pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until very tender, 15–18 minutes. Drain, return to pot.
3. Pat sirloin fillets dry. Season all over with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Add steaks; sear without moving for 3–4 minutes until well browned. Flip, add 1 tablespoon butter, and cook 2–4 minutes more, spooning butter over, until steaks reach 130–135°F for medium-rare or desired doneness.
4. Transfer steaks to a plate and tent loosely with foil. Pour off excess fat from skillet.
5. Return skillet to medium heat, add garlic, and cook 30 seconds until fragrant. Pour in beef broth, scrape up browned bits, and simmer 1–2 minutes to reduce slightly. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
6. Mash drained sweet potatoes with milk, 1 tablespoon butter, salt, and pepper until smooth and creamy.
7. Serve steaks topped with pan sauce, alongside sweet potato mash and roasted Brussels sprouts.