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1
Preheat oven to 350F.
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2
Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin.
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3
Coat top with EVOO, salt, & pepper.
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4
Bake until the cloves are soft and golden, about 1 hour.
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5
Remove from the oven and let sit until cool enough to handle.
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6
Squeeze each head of garlic to expel the cloves into a bowl.
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7
SAVE THE OIL and add 1/2 tablespoon of butter.
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8
Set on counter to hold.
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9
Increase oven temperature to 400F.
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10
Meanwhile, bring steaks to room temperature and saute mushrooms.
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11
To saute mushrooms, melt butter and EVOO in a large conventional (not non-stick) saute pan over medium to med-high heat.
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12
After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides.
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13
Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown.
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14
Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic.
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15
Reduce so that sauce is concentrated, and about 1/4 original volume.
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16
Reduce to simmer to keep warm.
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17
Make an empty space in center of pan, to receive the steaks.
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18
Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
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19
Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
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20
Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
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21
Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
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22
Immediately place in the oven for 6 1/2 to 7 minutes for medium rare.
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23
Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
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24
Serve steaks, smothered in mushrooms.
