Method

• Start by making the Black Garlic Port Wine Sauce – place the port and the red wine into a saucepan. Add the shallots and the Black Garlic Paste. Reduce the sauce by three quarters until it has a ‘jammy’ consistency. Season to taste with salt and freshly ground black pepper. Set aside until ready to serve
• To prepare ahead the fillet steaks – spread the butter over the steaks on both sides and season well with salt and freshly ground black pepper. Heat a large non- stick frying pan until hot. Add the steaks and fry over a high heat for 2 minutes on each side. Set aside. Chill the steaks in the refrigerator until ready to serve.
• Next prepare the Black Garlic Mushroom Duxelles – using the same frying pan and buttery juices in which the steaks were fried, gently fry the shallots over a medium heat until tender. Add the mushrooms and fry gently for 5 minutes.  Add the fresh thyme and red wine. Reduce the wine over a medium to high heat until there is no liquid left. Stir through the Black Garlic Paste and chopped Black Garlic cloves. Season to taste with salt and freshly ground black pepper. Set aside until ready to serve.
• Preheat the oven to 200C/180Cfan/Gas6.
• Top each steak with 20g butter. Place the steaks on a non-stick baking sheet and reheat in the oven for 6 minutes. N.B. the steak will be cooked to medium. Serve at once.
• While the steaks are in the oven gently reheat the mushroom mixture over a low heat. Keep warm. 
• Gently heat the sauce over a low heat. Add the double cream. Heat through. Season with salt and freshly ground pepper to taste. Keep warm.

To Serve: place each fillet steaks on a warm plate. Place a spoonful of the mushroom mixture on the top of steak. Drizzle over the sauce. Serve with BGK’s Black Garlic Potatoes Dauphinoise and steamed fine green beans.