Pan-seared Eye Fillet with Mushroom Cream Sauce & Gluten-free Popovers

Preheat your oven to 400°F (200°C). Place 1 teaspoon of cooking oil into 4 cups of a muffin tin. Place the tin in the oven to get smoking hot while you prepare the batter.

For the popovers: In a blender or bowl, whisk together 1/2 cup gluten-free flour, 1/2 cup milk, 2 eggs, and a pinch of salt until completely smooth. Carefully remove the hot tin from the oven and divide the batter evenly into the 4 sizzling cups. Bake for 20-25 minutes until puffed and golden. Do not open the oven door early.

While popovers bake, pat the eye fillet steaks dry with paper towels and season generously with salt and pepper. Heat a heavy skillet (cast iron preferred) over high heat with 1 tablespoon of oil.

Sear the steaks for 3-4 minutes per side for medium-rare. In the last minute of cooking, add 1 tablespoon of butter to the pan and baste the steaks. Remove steaks to a warm plate to rest.

Reduce heat to medium. In the same pan with the steak juices, add the sliced mushrooms. Sauté for 4-5 minutes until browned. Add the minced garlic and cook for 30 seconds.

Pour in 1/3 cup heavy cream and scrape up any browned bits (fond) from the bottom of the pan. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Meanwhile, steam or boil 1 cup of frozen vegetables according to package directions. Drain and toss with the remaining 1 tablespoon of butter.

Serve the rested steaks topped with the creamy mushroom sauce, alongside the hot gluten-free popovers and buttered vegetables.