Lite Pan-seared Eye Fillet with Creamy Mushroom Sauce

Remove the eye fillet steaks (120g each) from the fridge 15 minutes before cooking and season both sides with 1/4 tsp salt and 1/4 tsp pepper.

Place the 2 cups of frozen vegetables in a microwave-safe bowl with a splash of water, cover, and steam in the microwave for 4-5 minutes (or boil on the stove) until tender. Drain and set aside.

Heat a non-stick skillet over medium-high heat. Add half the butter (5g). Once melted and foaming, add the steaks. Cook for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks to a plate to rest.

Reduce heat to medium. Add the remaining 5g butter and the 150g sliced mushrooms to the pan. Sauté for 3-4 minutes until mushrooms are browned and moisture has evaporated.

Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle 1 tsp gluten-free flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.

Slowly pour in 1/4 cup milk while stirring to prevent lumps. Simmer for 1 minute until slightly thickened.

Stir in 2 tbsp heavy cream. Return the steaks and any resting juices to the pan, turning them once to coat in the sauce. Warm through for 30 seconds.

Serve immediately: 1 steak per person topped with half the mushroom sauce, accompanied by 1 cup of steamed vegetables.