Makes 2 servings. Difficulty
1 whole garlic bulb 2 beef filet steaks Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1/2 cup Cabernet Sauvignon wine 1 Tablespoon unsalted butter Salt and freshly ground black pepper to taste
Preheat oven to 350°F.
Cut top 1/4 inch off of garlic bulb (opposite the root end). Place garlic bulb in center of a sheet of aluminum foil. Drizzle with olive oil. Gather up sides of the foil and form a tent-like packet around the garlic bulb. Seal by pinching foil together. Place in oven and roast for 45 minutes or until garlic cloves are very tender. Remove from oven and let cool.
When garlic is cool enough to handle. Remove all of the roasted garlic cloves and mash with a fork until a paste forms. Set aside.
Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter.
Season filets with salt and freshly ground black pepper. Add filets to skillet, cooking for about 4-5 minutes per side (for medium-rare). Remove from skillet and tent with foil to keep warm (they will continue to cook while they rest).
Add wine to skillet, scraping up browned bits on bottom of pan. Reduce wine by half. Add roasted garlic paste; whisk until blended. Whisk in 1 tablespoon unsalted butter. Adjust seasonings to taste with salt and freshly ground black pepper.