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Rosemary-Garlic Inside Round Steaks with Creamy Mushroom Sauce and Roasted Vegetables

Rosemary-Garlic Inside Round Steaks with Creamy Mushroom Sauce and Roasted Vegetables

Dinner
Prep Time
20min
Cook Time
45min
Servings
2
Calories
580
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Chef's Note

For the most tender results, let the steaks come to room temperature for 30 minutes before cooking. This ensures more even cooking. Also, resting the meat after cooking is crucial—it allows the juices to redistribute throughout the steak rather than running out when you slice it.

Tags
beef
steak
mushroom
roasted vegetables
inside round
dinner
creamy sauce
one-pan
weeknight dinner
date night
Ingredients

  • 12 oz inside round steaks

  • 2 sprigs fresh rosemary

  • 3 medium garlic cloves

  • 8 oz baby potatoes

  • 2 medium carrots

  • 6 oz Brussels sprouts

  • 8 oz cremini mushrooms

  • 1 medium shallot

  • 1/2 cup beef broth

  • 1/4 cup heavy cream

  • 1 teaspoon Dijon mustard

  • 2 tablespoons butter

  • 3 tablespoons olive oil

  • 1 teaspoon thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Wash and quarter the baby potatoes. Peel and cut the carrots into 1-inch chunks. Trim and halve the Brussels sprouts.

  • 3

    In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until golden and tender.

  • 5

    While vegetables are roasting, mince 2 garlic cloves and finely chop 1 tablespoon of fresh rosemary leaves.

  • 6

    Pat the inside round steaks dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 7

    Rub the steaks with the minced garlic and chopped rosemary, pressing the seasonings into the meat.

  • 8

    Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.

  • 9

    Once the oil is hot, add the steaks to the pan. Sear for 4-5 minutes on each side for medium-rare (adjust time for desired doneness). Transfer to a plate and tent with foil to rest.

  • 10

    In the same skillet, add 1 tablespoon of butter. Slice the mushrooms and finely dice the shallot.

  • 11

    Add the mushrooms and shallot to the skillet, cooking for 5-6 minutes until the mushrooms release their moisture and begin to brown.

  • 12

    Mince the remaining garlic clove and add to the mushrooms, cooking for 30 seconds until fragrant.

  • 13

    Add 1 teaspoon of thyme and stir to combine.

  • 14

    Pour in 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pan (deglazing).

  • 15

    Reduce the liquid by half, about 3-4 minutes, then add 1/4 cup of heavy cream and 1 teaspoon of Dijon mustard.

  • 16

    Simmer the sauce for 2-3 minutes until slightly thickened. Taste and adjust seasoning if needed.

  • 17

    Stir in the remaining 1 tablespoon of butter to finish the sauce.

  • 18

    Slice the rested steaks against the grain.

  • 19

    Serve the sliced steak topped with the creamy mushroom sauce alongside the roasted vegetables.

Nutrition Information (per serving)
580
Calories
35g
Protein
32g
Carbs
35g
Fat
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