Season the steak

• Pat the steak dry and season generously with salt and pepper on both sides.
• Let it come to room temperature before cooking.

Sear the steak

• Heat the oil in a frying pan over high heat until shimmering.
• Lay the steak in the pan and sear undisturbed until a deep crust forms, then flip.

Baste with garlic, rosemary and butter

• Lower the heat, add the butter, crushed garlic and rosemary to the pan.
• Tilt the pan and spoon the foaming butter over the steak repeatedly.
• Cook until the core reaches 57–63 °C for medium, then rest the steak on a board.

Cook the mushrooms

• Pour off most of the fat, leaving the garlic and rosemary aromatics in the pan.
• Add the sliced mushrooms and cook over medium-high heat until golden.

Build the sauce

• Deglaze the pan with the white wine and let it reduce by half.
• Pour in the cream and simmer until the sauce thickens slightly.
• Season with salt and pepper and stir in a small knob of butter.

Serve

• Slice the rested steak against the grain.
• Spoon the mushroom sauce over the steak and serve immediately.