Place garlic and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch directly on oven rack, opening-side up. Roast in hot oven until garlic is tender, 15-20 minutes.

While garlic roasts, remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.

Place puff pastry on prepared baking sheet. Using the tip of a knife, gently draw a 1/2" border on top of pastry. Do not cut all the way through pastry.

Bake in hot oven until pastry is golden-brown, 9-11 minutes.

While garlic roasts and while pastry bakes, continue recipe.

Cut mushrooms into 1/4" slices.

Peel and mince shallot.

Pat steaks dry and season both sides with steak seasoning.

After 9-11 minutes, carefully remove puff pastry from oven. Push middle of pastry down, resulting in a rectangular hole. Sheet and pastry will be hot! Use caution.

After 15-20 minutes, carefully remove garlic from oven. Set aside and let cool, at least 5 minutes.

While garlic cools, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms and shallots to hot pan. Stir occasionally until vegetables are slightly softened, 4-6 minutes.

Add flour and stir until no dry flour remains.

Add demi-glace, cream cheese, 1/4 tsp. salt, and 2 Tbsp. water. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 2-4 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner. Stir in half the shredded cheese (reserve remaining for topping pastry) and a pinch of salt.

Evenly divide filling between puff pastry squares, then evenly top with remaining shredded cheese.

Bake in hot oven until cheese is melted, 2-3 minutes.

While pastry bakes and once garlic is cool enough to handle, transfer to a mixing bowl and mash. Add softened butter and a pinch of salt. Stir to combine. Set aside.

Carefully remove sheet from oven.

Plate dish as pictured on front of card, topping steak with garlic butter. Slice steak, if desired. Bon appétit!