Steak & Popovers

Recipe Directions

1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates. Preheat your oven to 375 degrees fahrenheit.
2. Take the butter (a) in your hand (or wrapped around a piece of waxed paper) and rub the butter inside the muffin tin cups (butter 2-3 cups for each serving). Shake a small amount of flour (b) into each buttered muffin cup. Bring the muffin tin to your sink and shake vigorously so the flour spreads around each muffin cup. Turn the muffin tray over and bang it against the side of the sink 2-3 times to remove any excess flour.
3. Place the muffin tray into the oven for 2 minutes to warm it up. After 2 minutes, open the container of popover batter (c). Stir thoroughly, scraping the bottom of the container. Spoon the batter into the buttered and floured muffin cups (only fill the cups halfway). Put the muffin tray back into your oven and bake for 13-15 minutes or until light golden brown. Do not open the oven during this time. Then turn the oven down to 325 degrees and bake for an additional 6-8 minutes.
4. After you turn the oven down to 325 degrees, cut open the package of steak (d) and place on a plate. Season both sides with a pinch of salt & pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
5. Add the steak to the pan. Sear for 2 minutes, then flip over using tongs. Add the squash & brussels sprouts (e) to the pan. Season with a pinch of salt and pepper. Gently stir the vegetables around the steak.
6. Put the skillet into your 325 degree oven (beside the popovers) for 4 minutes. When the cook time is up, take the skillet out of the oven. Place the steak on a cutting board to rest. Put the skillet of vegetables back on the stove over medium-high heat. Cook for 2 minutes, stirring occasionally.
7. At this point, your popovers should be done. Use a small spoon to scrape the sides of each muffin cup and remove the popovers from the baking tray.
8. When the vegetables have cooked for 2 minutes, turn the heat off. Add the parsnip sherry cream (f) to the pan. Stir to incorporate. Taste and add salt and pepper if you wish.
9. Slice your steak into 1/2 inch thick slices and place on your serving plates. Cut open the popovers and place beside the steak. Spoon the vegetables and cream inside the popover halves.