Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the baby potatoes with olive oil, salt, black pepper, and garlic powder.
Step 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
Step 4. Season both sides of the T-bone steaks with salt, black pepper, garlic powder, and onion powder.
Step 5. Heat a large cast-iron skillet over high heat and add the olive oil.
Step 6. Sear the steaks for 3–4 minutes per side for medium-rare, or cook to your preferred doneness.
Step 7. Add the butter, smashed garlic, and rosemary to the skillet. Spoon the melted butter over the steaks for 1–2 minutes.
Step 8. Remove the steaks from the skillet and let them rest for 10 minutes.
Step 9. Steam or boil the broccoli, carrots, and corn for 5–7 minutes until tender-crisp. Drain and keep warm.
Step 10. In the same skillet, melt 1 tablespoon butter over medium heat.
Step 11. Add the mushrooms and cook for 5 minutes until browned.
Step 12. Stir in the minced garlic and cook for 30 seconds.
Step 13. Pour in the beef broth and heavy cream, stirring well.
Step 14. Simmer for 3–4 minutes, then stir in the Parmesan cheese, salt, and black pepper until the sauce thickens.
Step 15. Arrange the roasted potatoes on serving plates and spoon the creamy mushroom sauce over them.
Step 16. Add the rested T-bone steak, broccoli, carrots, corn, and cherry tomatoes to the plate.
Step 17. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover steak, potatoes, sauce, and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheat the steak gently in a skillet over low heat to avoid overcooking.
Warm the mushroom sauce in a saucepan over low heat, stirring occasionally.
Reheat the potatoes in a 375°F (190°C) oven or air fryer for 5–8 minutes to maintain their texture.
The creamy mushroom sauce is best consumed within 2 days and should not be frozen, as it may separate after thawing.
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