Steak with Mushrooms and Baked Creamy Vegetable Sauce

Preheat the oven to 400°F (200°C).

Place the onion, garlic, red bell pepper, and cherry tomatoes in a baking dish. Drizzle with olive oil, season with salt and black pepper, and toss well to combine.

Roast the vegetables for 25–35 minutes until tender and slightly browned.

Transfer the roasted vegetables to a blender. Add the lemon juice and mayonnaise. Blend until smooth and creamy.

Pat the steaks dry with paper towels and season to taste with salt and pepper. Cook in a preheated skillet or grill pan to your preferred doneness.

In the same skillet, sauté the mushrooms until golden brown and any excess moisture has evaporated.