Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit. Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden.
Step 2: Season your steak generously with salt and pepper on both sides. Heat a cast iron skillet over high heat and add remaining olive oil until shimmering.
Step 3: Sear the steak for 4-5 minutes per side for medium-rare, depending on thickness. Transfer to a plate and let rest for 5 minutes.
Step 4: In the same skillet, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms and sauté for 5 minutes until golden and tender.
Step 5: Add minced garlic to the mushrooms and cook for 1 minute until fragrant. Pour in heavy cream and stir well. Simmer for 3-4 minutes until thickened, then season with salt and pepper.
Step 6: On a separate baking sheet, toss broccoli, carrots, and corn with remaining 2 tablespoons butter, salt, and pepper. Roast at 400 degrees for 15-18 minutes until vegetables are tender and lightly charred.
Step 7: Arrange your rested steak, roasted potatoes, and vegetables on a large plate. Pour the warm mushroom cream sauce into a small ramekin for dipping or drizzle over the steak.
Step 8: Garnish with fresh thyme or parsley and serve immediately while everything is hot.
Storage and Reheating Tips
Store leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the mushroom sauce in its own container to prevent the vegetables from becoming soggy.
To reheat, place the steak and vegetables on a baking sheet and warm in a 325-degree oven for 8-10 minutes. Reheat the mushroom sauce gently in a small saucepan over low heat, stirring occasionally and adding a splash of milk if it thickens too much.
For best results, slice leftover steak thinly and use it in salads, sandwiches, or grain bowls throughout the week.
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