Instructions: Saute shallots, carrot, and celery in 1 tablespoon butter until caramelized. Add wine, herbs, and spices; reduce to one quarter. Add demi-glace. Reduce until the sauce is the consistency of heavy cream. Strain; adjust seasoning with salt and pepper. Add remaining 2 tablespoons unsalted butter.

Makes about 3 cups. (Sauce will keep a week in refrigerator. It also may be frozen).

Coat garlic cloves with olive oil in a skillet. Finish roasting in oven. Remove all excess fat and silver skin from steak. Season with sea salt and pepper, grill to desired doneness. Serve on hot plates with bordelaise sauce and garnish each plate with roasted garlic cloves.

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