Rub each steak with about a tablespoon of olive oil. Season your steaks with salt and pepper, on both sides.
Place the sweet potatoes on a baking sheet. Drizzle with about 1-2 tablespoons of olive oil and season with salt and pepper. Toss well and spread into one even layer. Bake for about 25-30 minutes, or until golden brown, stirring occasionally.
Heat a large skillet under medium high heat. Add about a tablespoon of olive oil to the pan and heat until shimmering.
Add steaks and cook until desired doneness (I think a medium rare is perfect, about 6-8 minutes per side, depending on the thickness of your cut). Let rest on a cutting board for about 5 minutes.
Warm up Espagnole Sauce, if needed.
To plate, place a good amount of sweet potatoes on the center of the plate. Top with steak and drizzle Espagnole sauce over top. Serve with a side salad of spinach and some fresh bread.