Garlic-Butter-Steak & Potatoes-Skillet


°1 fillet of meat, around 340 g (here an elk fillet for 2 people)
°1 teaspoon of pepper
°3/4 tsp dried thyme
°1 teaspoon of butter
°1 teaspoon olive oil
+For the garlic sauce:
°2 large heads of garlic
°375 ml chicken, beef or vegetable broth
°175ml red wine
°1 to 2 tsp cold butter
°salt / pepper

* Methods 
Trim and pat the piece of meat dry; season with pepper and thyme. Covering & refrigerate for 1 to 5 h.
 Meantime, detach clove from garlic heads but do not peel them. Rinse & putting in a saucepan; covering with boil water &; bring to a boil.
 Reduce heat & simmer for 20 to 30 min  Peel & reduce to homogeneous purée. Reserve in fridge.
 Preheat oven 400°F or 200°C. In an ovenproof skillet, 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 the desired degree of doneness is reached, 6 to 10 minutes, depending on the volume of the piece of meat. Place the meat on a cutting board and cover with aluminum foil to keep warm.

Enjoy !