Pre-cook the new potatoes in water.

Mash the pre-cooked potatoes to make smashed potatoes, mixing in olive oil, the smoked paprika and thyme spices, and the parmesan for crispiness.

Place the smashed potatoes and the smoked garlic head in the oven for 40 minutes at 190 degrees.

Heat the pan and render a little fat from the entrecôte rather than using oil, to lubricate the pan.

Sear the entrecôte without touching it for three minutes.

Turn the entrecôte and add the butter, smoked garlic and thyme, season with salt and pepper, and baste the meat.

Remove the meat from the pan.

In the same pan, start the forest mushroom sauce with the shallot and the girolles mushrooms, wiping the mushrooms with a damp cloth beforehand and never rinsing them under water.

Add a small glass of stock and the thick crème fraîche, and let the sauce thicken.

Grill the broccoli separately.

Slice the entrecôte.