To roast the garlic, cut the tops off of the whole head, drizzle with olive oil, then tightly wrap in foil. Roast for 40 - 45 minutes, then remove.
In a large mixing bowl, combine all of the ingredients for the steak. Shape into 4 or 5 steaks (using a mold helps here!) and drizzle with a touch of olive oil. Roast for 13 - 15 minutes, then remove. When ready to serve, sear the steaks in a cast-iron or non-stick skillet in some additional oil on high heat for approx. 1 minute, then remove.
Add the mushrooms and reduce the heat to medium high. Cook for 2 minutes, then add the stock and reduce by a third. Swirl in the cream to finish.
Brown butter mash
Steam the potatoes until very tender.
Pass through a ricer into a mixing bowl.
Add the brown butter, sour cream, and salt to taste.
Blanch the green beans by submerging them in salted, boiling water and cooking for 2 -3 minutes. Remove and place in a waiting bowl of ice water to shock and immediately stop the cooking process.
Allow to chill, then remove and chop the green beans into 1/2 inch pieces.
Add the green beans to a bowl with the green onions, mint, lemon juice, olive oil, and salt. Serve with the steak and potatoes!
Serve the steaks on top of the mashed potatoes, with the green bean salad alongside.