1 minced garlic head (yes, the whole head)
1 & 1/2 c. water w/ 1 beef boullion cube, and 1 chicken bouillion cube (or broths can be used in place of these ingredients)
5 Tbsp brandy (we never have, and thus never use, this part... I use pan drippings for this liquid)
1/4 c. heavy cream
3 Tbsp. unsalted butter
Remove steaks from pan, and put on plate (tent them with foil so they will remain hot while you whip up this sauce).
Reserve a Tbsp. or more of pan drippings from the steaks, and briefly sautee the garlic, less than 30 seconds. Add the water w/ boullions, and simmer about 5 mins. Stir together and add cream. Add in 1 Tbsp butter at a time, whisking to thicken. Then, remove from heat, add salt and pepper to taste, and serve over steaks.