Skillet Steak in Wild-Mushroom & Roasted Garlic Sauce
16 cloves garlic, unpeeled
4 teaspoons olive oil
coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushroom, (chanterelles, cremini and
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves
Preheat oven to 375 degrees F.
Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper. Fold edges of foil over garlic and crimp to enclose completely.
Place the foil packet in the center of the oven and roast for 30 minutes.
Open the foil and roast for an additional 10 minutes, or until lightly brown
and tender. Remove from the oven and let cool. Carefully peel garlic,
keeping the cloves whole, and set aside. Dry steaks thoroughly on paper
towels and set aside. In a large skillet, heat 1 teaspoon olive oil over
medium-high heat. Add mushrooms and saute quickly until lightly browned.
Season with salt and pepper. Transfer to a side dish and reserve. Add 1 more
teaspoon olive oil to the skillet and when almost smoking, add the steaks
without crowding the pan. Sear steaks quickly on each side until nicely
browned. Season with salt and pepper, reduce heat and continue to cook,
covered, for 3 1/2 minutes per side for medium rare. Remove steaks to a side
dish and keep warm. Discard all fat from skillet, add Scotch and reduce to a
glaze. Add stock, bring to a boil and reduce by a third. Whisk in just
enough potato starch mixture to coat a spoon. Add the mushrooms, garlic and thyme and just heat through. Taste and correct the seasoning, adding a
generous grinding of black pepper. Slice each steak crosswise into thin
slices and place on 6 individual warm serving plates in a decorative
overlapping pattern. Spoon sauce onto plate beside the steak and serve at