Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.

Make the Black Garlic Demi-Glace

Simmering Ingredients

In a saucepan, combine beef stock, black garlic cloves, and red wine. Bring to a boil and reduce to a simmer for 20 minutes.

Finishing the Sauce

Once reduced, strain the mixture and return to the saucepan. Whisk in butter until smooth and glossy.

Prepare Fondant Potatoes

Cutting the Potatoes

Peel and cut the russet potatoes into cylindrical shapes, about 3 inches wide.

Cooking the Potatoes

In a pot, melt butter, add potatoes and sauté until golden brown. Add vegetable stock, salt, and thyme. Cover and simmer for 20 minutes until tender.

Stock Poached Vegetables

Prep the Vegetables

Slice carrots and zucchini into bite-sized pieces.

Poaching the Vegetables

In a pot, bring vegetable stock and salt to a simmer. Add carrots, zucchini, and asparagus. Cook for 5-7 minutes until tender but still crisp.

Plate the Dish

Assembly

On a plate, place the fondant potato, top with the rested steak, and drizzle the black garlic demi-glace over the steak. Arrange the stock poached vegetables on the side.