Preparation

1. Pat the steak dry and season generously with salt and pepper. Let it rest at room temperature for 20 to 30 minutes.
2. Cut the top off a whole head of garlic, drizzle with oil, wrap in foil, and roast at 400°F for 35 to 40 minutes until soft and golden.
3. Prepare fingerling potatoes and carrots for roasting at 425°F.

Cooking the Steak

1. Heat the skillet over medium-high heat until hot. Add a splash of oil.
2. Lay the steak in the pan without touching it for 2 to 3 minutes until a deep brown crust forms.
3. Flip the steak, add butter and a sprig of thyme, baste, and cook for another minute or two.
4. Check the temperature; remove the steak and let it rest under foil for 8 to 10 minutes.

Making the Sauce

1. In the same pan, add a little butter and the minced shallot. Cook for 30 to 60 seconds until fragrant.
2. Pour in wine or broth to deglaze, scraping up the fond. Stir in the roasted garlic mash and demi-glace.
3. Let it simmer until glossy and slightly thick, finishing with butter and a squeeze of lemon.

Serving

1. Slice the steak against the grain and serve with the roasted garlic sauce over the top.
2. Add roasted fingerling potatoes and carrots as sides.