Garlic Peppercorn Steak with Brandy Cream Demi Glace

1 8-10 oz Stockyards New York Strip Steak (Uspn#261099)
2 Whole Heads Garlic (Uspn#1015577)
1 Tbsp-Cracked Black Pepper (USPN#4353314)
1/2 Cup Manufacturing Cream (USPN#5071261)
1/2 Cup Brandy (USPN# 5336185)

For Garlic Puree:
Cut 1/2 inch off the top of the garlic bulbs and drizzle with a small amount of olive oil and place in the oven at 350 degrees until the garlic becomes soft for 20-30 minutes. Squeeze the garlic out into a food processor and puree until smooth. Add olive oil to puree for desired consistency.

For Brandy Cream Demi:
In separate pans reduce manufacturing cream and brandy over low heat by half. Combine and add to prepared demi glace.

For Steak:
Cook steak to the proper temperature. Spread a liberal amount of garlic onto the steak. (The garlic will be sweet so don't be shy) Then top the steak with enough pepper to cover the garlic.

To serve, pool sauce on plate, place steak on sauce.

1 serving.