Here’s how to proceed with a slice or two of steak, depending on the number of guests, because the amount of sauce is very generous.
°1 meat fillet about 340 g (here is an elk fillet for 2 people)
°1 teaspoon pepper
°3/4 teaspoon dried thyme
1 teaspoon butter
1 teaspoon olive oil
+To prepare the garlic sauce:
°2 large heads of garlic
° 375 ml of chicken, beef or vegetable broth
°175 ml red wine
1-2 tablespoons of cold butter
°Salt and Pepper
- Preparation : trim the piece of meat and dry it; Season with pepper and thyme. Covering & refrigerate for 1 to 5 h .
Meanwhile, separate the garlic cloves from the garlic heads but do not peel them. Rinse and put in a pot. Cover with boiling water and leave to boil.
Reduce the heat and simmer for 20 to 30 minutes or until the pods are tender. Strain and leave to cool. Peel it and reduce it to a homogeneous puree. Reserve in the refrigerator.
Preheat the oven to 400°F or 200°C. In an oven pan, heat the butter and oil over high heat. Brown the meat for 45 to 60 seconds on each side.
Place in the oven and roast until desired doneness is reached, 6 to 10 minutes, depending on the size of the piece of meat. Place the meat on a cutting board and cover with foil to keep warm.